My first recipe post. I have to say that cooking is one of my favorite things to do. I’m not always very good at it, but luckily my dear husband will eat anything, at least once. So, I am very frequently trying new recipes. Usually two or three meals from my weekly meal plan are new recipes. I can always depend on my hubs to eat it, and trust that if he doesn’t go for seconds then I know its not a keeper. I am always finding new recipes to try and put into my recipe binder, some stick around some do not. It’s part of it.
One of my oldies but goodies is this chicken manicotti. I ACTUALLY made this recipe up, more or less. I started with a recipe, had none of the required ingredients, other than the manicotti noodles, so I just stole the technique and went about my business. Enter this amazing dish!
2 cans cream of chicken soup
1.5 cups of water
1/4 lb (4 oz) Velveeta Cheese, cut up into chunks
2 cups frozen broccoli florets (optional)
manicotti shells (I always go through 1.5 boxes)
Chicken (you can cook chicken breasts and then chunk them, OR you can do what I do and buy one of those cooked rotiesserie chickens and shred away)
1/4 parmesan cheese, grated
1 small can of chopped green chilis (optional)
Preheat oven to 400 degrees. In a microwavable bowl mix one can of soup, water, and the Velveeta. Microwave for 3 minutes, stirring after 2, until cheese is melted. Blend well. Pour some, about 1/3, of the mixture on the bottom of your 9×13 inch baking dish. Enough to cover the bottom. If adding broccoli, add now to the remaining mixture.
After you have shredded chicken (or chunks, whatever you chose) add the remaining can of soup and the green chilis. Stuff each UNCOOKED manicotti shell with the chicken mixture. You are going to have to use your hands for this, to stuff the shells. Trust me, I have tried every tool in my kitchen to assist me in the stuffing, and nothing works. Lay the stuffed shells into the baking dish, touching. They will be cramped, and you can turn some sideways too to make them fit. Going for taste here, not beauty.
After you have stuffed and laid (hehe) then pour the rest of your cheesy mixture over the manicotti. Sprinkle your parmesan cheese on top. The parmesan cheese is also optional, my momma hates everything about parmesan cheese so when family is coming over for dinner, then I omit this ingredient. Cover your dish with foil.
Bake at 400 for 30 minutes or until the pasta is tender.
Done. Delish. Enjoy.
Awesome leftovers too. You can easily double this recipe and have a whole other meal for lunch the next day. Please let me know if you try this, and how much you love it.
I wish I had a picture of this to share with ya’ll. Like I said before though, it’s not a dish of beauty, it is just plain delicious.