Chicken Manicotti Recipe

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Great casserole that has everything for a healthy dinner all in one pan. Serve it with a side salad and some soft bread to finish it off.
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  • 12 manicotti pasta shells
  • 1 pound boneless chicken breasts, cut into strips
  • 1 can cream of chicken soup
  • 1 1/2 cups water
  • 1 pound Velveeta cheese
  • 2 cups frozen broccoli florets, thawed
  • 1/4 cup grated Parmesan cheese
Heat oven to 400°.

Cook pasta according to package directions; drain.

Cook chicken and cut into strips.

Mix soup, water and Velveeta in microwaveable bowl. Microwave on high 3 minutes, stirring after 2 minutes.

Pour 1/3 of soup mixture onto bottom of 9x13" baking dish.

Add broccoli to remaining soup mixture.

Stuff pasta with chicken strips, place in baking dish. Cover with remaining soup mixture. Sprinkle with Parmesan cheese.

Cover with foil and bake 45-50 minutes.

NOTE: Rotisserie chicken from the deli counter is a great fast fix for this recipe.

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Chicken Manicotti Recipe Reviews

chicken manicotti

Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
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ChefJ User
Rating of 4 out of 5.0 stars
Reviewed By
"Good recipe. I made it the night before and then just threw it in the oven for an hour. Creamy, cheesy and delicious. The kids even ate the broccoli. It did need salt and pepper."
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