Chicken and Spinach Manicotti

    1 hour 30 minutes

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

    46 people made this

    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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    Reviews in English (39)


    I just wanted to say this is a WONDERFULLLLLL recipe! It's a lot easier to prepare the manicotti with the shells uncooked! I made for my mom on mother's day and it was just perfect!! I wasn't sure if I should try since no one has rated it, but I am glad I did. I impressed the entire family enjoyed including my mother an awesome cook!! Ps: wouldn't change a thing!  -  18 May 2003  (Review from Allrecipes USA and Canada)


    This recipe gets rave reviews from me and my family. One improvement I've made is to shred the cooked chicken in a food processor first - it makes the stuffing of the shells easier. This recipe is a taste sensation! I make it for company when I want to impress.  -  27 Dec 2004  (Review from Allrecipes USA and Canada)


    Major mod here -- I didn't have manicotti, so I made a casserole. I put a layer of cooked past in a caserrole dish, then layered the spinach/chicken mix on top, then another layer of pasta, and finally the sauce. I'd add lots of spinach to this -- it tastes good. Oh... and then layer top with breadcumbs and bake. In last 10 minutes add grated cheese on top.  -  02 Feb 2009  (Review from Allrecipes USA and Canada)