Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, not really mexican, chicken manicotti. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
I was screwing around one day and wanted pasta, but I'm not a huge tomato fan. I had all of these Boneless chicken breast - cut into bite size pieces, Manicotti noodles, Cream of chicken with mushroom soup, Onion - Finely chopped, Fresh Spinach. Enjoy this delicious chicken and pasta recipe with a Mexican twist - a wonderful dinner ready in about an hour.
Not Really Mexican, Chicken Manicotti is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Not Really Mexican, Chicken Manicotti is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few components. You can cook not really mexican, chicken manicotti using 10 ingredients and 16 steps. Here is how you cook that.
The ingredients needed to make Not Really Mexican, Chicken Manicotti:
- Make ready 1 manicotti shells (lg pasta shells work too)
- Prepare 2 can chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,)
- Get 2 cup shredded monterey jack cheese
- Make ready 2 cup shredded sharp cheddar
- Prepare 1 cup sour cream (8oz)
- Get 1 small onion, diced (optional and I did not add this time)
- Make ready 1 can chopped green chilies (4oz)
- Prepare 1 can condensed cream of chicken soup, undiluted (10.75oz)
- Take 1 cup salsa
- Make ready 2/3 cup milk
Spoon ricotta mixture into manicotti and place into baking dish. Top with remaining alfredo sauce and sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan. Simply stuff manicotti shells with thin-sliced chicken breasts, smother with red pasta sauce, and bake. In the final ten minutes, add mozzarella cheese.
Steps to make Not Really Mexican, Chicken Manicotti:
- Preheat oven to 350*
- Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer)
- Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken.
- Drain chicken well and separate with a fork or your fingers.
- In a large bowl mix 1 1/2 cups monterey jack cheese, 1 1/2 cups cheddar cheese, sour cream, chilies and half the diced onion if you are using it into the chicken.
- Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion.
- Mix it all up with a fork.
- Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish
- Drain manicotti and rinse under cold water. I found that if you lay them out on a cutting board or platter individually that they will not stick together so badly and will stuff easier.
- It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up….
- …..then flip it around and do it again.
- As you fill the manicotti, add them to your baking dish until you are packed in. (I can usually fit all but one- don't squeeze them in or they will be impossible to get out when done)
- Top with remaining salsa mixture.
- Cover with foil and bake at 350* for 30 mins
- Remove the foil and now add the rest of your cheeses (1/2 C of cheddar and 1/2 C of monterey jack) and bake for another 10 mins or until cheese is melted (or browned like a real person eats it)
- This is the beauty of the entire pan.
Tips for success include making sure the manicotti shells are resting on a thick bed of sauce and are then covered completely with sauce. Chicken, Mushroom & Spinach Manicotti : A Leftover Favorite Our son will swear to you that he hates chicken, mushrooms, baby Chipotle Manicotti Bake. I found this recipe while searching for a vegetarian dish that I could use as a main course. This rich manicotti has the added.
So that’s going to wrap this up with this exceptional food not really mexican, chicken manicotti recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
