Best 5 Creamy Chicken Spinach Ham Manicotti Recipes

SPINACH CHICKEN MANICOTTI

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, egg whites, basil, pepper and nutmeg; set aside. , Cook manicotti shells according to package directions. Meanwhile, for sauce, combine flour and broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Spoon 1 cup into chicken mixture. Add cheese to remaining sauce. , Spread 1 cup sauce into a 13x9-in. baking dish coated with cooking spray. Drain shells; stuff with chicken mixture. Arrange over sauce. Drizzle with remaining sauce. Cover and bake at 375° for 35-40 minutes or until bubbly and heated through.

CREAMY CHICKEN / SPINACH & HAM MANICOTTI

Steps:

• 1. Cook manicotti shells according to package directions.
• 2. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
• 3. Sauce: Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
• 4. Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
• 5. Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don't worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
• 6. Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
• 7. Cover with foil, and place in preheated oven, for 30 - 35 minutes, until heated through and bubbly. Remove foil and continue baking for another 5 minutes to slightly brown top. If you have sauce left, save it for reheating leftovers.
• 8. Enjoy!

HAM, CHEESE, AND SPINACH-STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Cut a pocket into the side of the chicken breast.
• Season chicken with salt and pepper.
• Stack the two cheeses and spinach on top of the ham and roll up tightly.
• Stuff the chicken with the roll and press the edges of the chicken together to create a seal.
• Place the flour, eggs, and bread crumbs into 3 separate bowls.
• Being careful to keep the chicken from opening, dip the stuffed chicken in the flour, shaking off the excess. Then dip the floured chicken into the egg, then breadcrumbs, then egg and breadcrumbs again. Coat evenly and shake off any excess breading.
• Heat oil in a cast iron pan over medium heat and preheat oven to 375ºF (190°C).
• Fry the chicken until golden brown on both sides.
• Once the chicken is fried, place into a baking dish and bake for 20 minutes, or until the internal temperature of the chicken reaches a minimum of 165ºF (75ºC).
• Enjoy!
• Nutrition Calories: 5805 Fat: 524 grams Carbs: 191 grams Fiber: 10 grams Sugars:11 grams Protein: 89 grams

CHICKEN SPINACH MANICOTTI

Steps:

• Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside. , In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through. , Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. , Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

CREAMY CHICKEN MANICOTTI

Steps:

• In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
• Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.