Chicken and Spinach Manicotti

Chicken and Spinach Manicotti

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This is a very easy pasta bake to throw together using chicken, spinach and manicotti shells. Serve with salad.


Serves: 5 

  • 2 skinless, boneless chicken breast halves - cubed
  • 1 egg, beaten
  • 1 (300g) packet frozen chopped spinach, thawed and drained
  • 1/2 cup drained cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 10 manicotti shells
  • 1 tin condensed cream of chicken soup
  • 220g sour cream
  • 1 cup (250ml) milk
  • 1 teaspoon Italian herbs
  • 1 cup boiling water
  • 1 cup grated Cheddar cheese
  • 2 tablespoons chopped fresh parsley

Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

  1. Preheat oven to 180 degrees C.
  2. In a medium frypan over medium heat, cook chicken until opaque and juices run clear.
  3. In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 20x30cm baking dish.
  4. In a medium bowl, combine soup, sour cream, milk and Italian herbs and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
  5. Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.

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