Chicken Spinach Manicotti

Submitted by Lynn W.
Submitted by Lynn W.


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2 cups fresh spinach, chopped 2 cups cooked chicken, chopped or shredded ½ cup mozzarella cheese 15 manicotti shells 3 Tbsp. butter 3 Tbsp. flour 1 cup chicken broth 2 large cans (15 oz. each) tomato sauce ¾ cup milk or half and half 1 teaspoon. garlic powder 2 teaspoon. Italian seasoning (I used basil) 1 teaspoon. brown sugar (white sugar can be used) 1 cup mozzarella cheese ¼ cup parmesan cheese

Nutritional information

No nutrition information available


-Preheat oven to 350*. -Mix together 2 cups chopped spinach, 2 cups cooked shredded chicken, and ½ cup mozzarella cheese. -Stuff mixture into 15 manicotti shells. Set aside. In a large saucepan over medium heat, melt 3 Tbsp. butter. Whisk in 3 Tbsp. flour. Continue whisking until smooth. Add 1 cup chicken broth. (Imagine a photo of me doing this). -Add in ¾ cup milk/cream and stir until smooth. -Stir in 2 cans tomato sauce. -Add 1 teaspoon. garlic powder -Add 2 teaspoon. italian seasoning (I used my favorite...basil) -Add 1 teaspoon. brown sugar. Stir until well combined and thickened. -Now, get a 9x13 dish and spray it with Pam. -Pour about ½ cup of the sauce into the bottom of the dish. -Put the stuffed manicotti shells in your dish. -Pour the sauce over the manicotti shells until all the shells are generously covered. You'll have some sauce leftover. I like to refrigerate the leftover sauce and make spaghetti the next day! It also makes a great dip for breadsticks. Bake your dish, covered with foil, at 350* for 35 minutes. Remove from oven and top with 1 cup mozzarella cheese and ¼ cup parmesan cheese. Bake uncovered for an additional 10 minutes, or until cheese is melted and bubbly. -Let stand 5 minutes before serving. Enjoy!