Simple Way to Cook Perfect Not Really Mexican, Chicken Manicotti

Hello everybody, welcome to my recipe site. Today I will show you a way to make a special dish, Not Really Mexican, Chicken Manicotti. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Not Really Mexican, Chicken Manicotti Recipe. Enjoy this delicious chicken and pasta recipe with a Mexican twist - a wonderful dinner ready in about an hour. Large manicotti noodles are stuffed with an aromatic blend of marinated chicken, ricotta cheese, egg, basil, oregano and marjoram.

You can cook Not Really Mexican, Chicken Manicotti using 10 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Not Really Mexican, Chicken Manicotti

1. Make ready 1 of manicotti shells (lg pasta shells work too).
2. Take 2 can of chunk chicken breast in a can, drained really well (2C of rotisserie chicken shredded is awesome,).
3. Take 2 cup of shredded monterey jack cheese.
4. Take 2 cup of shredded sharp cheddar.
5. Make ready 1 cup of sour cream (8oz).
6. You need 1 of small onion, diced (optional and I did not add this time).
7. Make ready 1 can of chopped green chilies (4oz).
8. You need 1 can of condensed cream of chicken soup, undiluted (10.75oz).
9. Take 1 cup of salsa.
10. Make ready 2/3 cup of milk.

This baked Manicotti recipe is creamy, cheesy, meaty, saucy, and deeply satisfying.It's stuffed with beef, Italian sausage, ricotta, mozzarella and Parmesan but I've also included recipe variations for Cheese Manicotti, Spinach Manicotti, Chicken Manicotti etc.Chicken Manicotti from Delish.com is a beauty inside and out.Spoon ricotta mixture into manicotti and place into baking dish.

Not Really Mexican, Chicken Manicotti instructions

1. Preheat oven to 350*.
2. Go ahead and cook your manicotti, but only just to al dente (7 mins is what I prefer).
3. Gather ingredients for the chicken mixture: cheese, sour cream, chilies, onion, and chicken..
4. Drain chicken well and separate with a fork or your fingers..
5. 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..
6. Gather ingredients for a second mixture: soup, salsa, milk, and remaining diced onion..
7. Mix it all up with a fork..
8. Spread 3/4 C of the salsa mixture into the bottom of a 9x13 baking dish.
9. 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..
10. It's stuffin' time! It is easier to stuff manicotti shells little by little and only halfway up…..
11. …..then flip it around and do it again..
12. 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).
13. Top with remaining salsa mixture..
14. Cover with foil and bake at 350* for 30 mins.
15. 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).
16. This is the beauty of the entire pan..

It's a great way to use up left over turkey too!How to Make Mexican Manicotti My Way.Using the uncooked manicotti shells, stuff the meat mixture into the shells and place in a large baking dish that has been sprayed with cooking spray.

Top with remaining alfredo sauce and sprinkle with remaining ½ cup mozzarella and ¼ cup Parmesan.In bowl, mix uncooked beef, beans, chili powder, and oregano.Spoon into uncooked manicotti shells. hey looks really good I am going to make it for dinner.View top rated Mexican chicken manicotti recipes with ratings and reviews.Chicken Manicotti, Mexican Chicken Enchilada Lasagna, Clean Mexican Manicotti - All Recipes.