No servings information available
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
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.