Culinary Gizmodo

Cookin’ and Smiling

Chicken Manicotti isn’t just for large event catering!

For most of us the last time we had chicken manicotti was at a family potluck of catered event.  Here is a quick recipe which is at home friendly and not a bunch of work.

  • 1 can (10-3/4 oz.) condensed cream of chicken soup
  • 1-1/2 cups water
  • 1/4 lb. (4 oz.) Pasteurized Prepared Cheese Product, cut up – yes velveeta team
  • 2 cups frozen broccoli florets
  • 12 manicotti pasta, uncooked
  • 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
  • 1/4 cup 100% Grated Parmesan Cheese

PREHEAT oven to 400ºF. Mix soup, water and Velveeta in microwaveable bowl. Microwave on HIGH 3 min. or until cheese is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13×9-inch baking dish; set aside. Add broccoli to remaining soup mixture.

STUFF pasta with chicken; place in an appropriately sized baking dish. Cover with remaining soup. Sprinkle with parmesan cheese. Cover with foil.

BAKE 45 to 50 min. or until pasta is done and chicken is cooked through.

4 servings, three stuffed manicotti each

Healthy Facts

Save 50 calories and 7 grams of fat per serving by preparing with velveeta low fat and reduced-sodium condensed cream of chicken soup, yeah I know not that interesting when you heard Velveeta – it really doesn’t taste bad.

Nostrovia! ~E

Sun, July 4 2010 » Cooking, Recipes