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    Chicken Manicotti


    Source of Recipe


    Cooking Light What's for dinner page 49

    Recipe Introduction


    This was awesome very filling! Michelle
    6 servings (2 manicotti's per serving)
    7 points per serving

    List of Ingredients




    12 uncooked manicotti shells
    1 (10 1/2 ounce) can condensed reduced fat cream of chicken soup, undiluted
    1 (10 1/2 ounce) can condensed reduced fat cream of mushroom soup, undiluted
    1/2 cup reduced fat sour cream
    3 cups diced cooked chicken
    Cooking spray
    1/4 cup chopped onion
    1 (4ounce) can sliced mushrooms, undrained
    1 1/2 cups (6 ounce) shredded reduced fat sharp cheddar cheese

    Recipe



    Cook manicotti according to package directions, omitting salt and fat; drain and set aside.

    Preheat oven to 350°

    Combine soups and sour cream in a bowl, stir well. Combine HALF of the soup mixture and chicken, stir well. Stuff mannicotti shells with chicken mixture; place shells in a 13x9 baking dish coated with cooking spray.

    Coat a large nonstick skillet with cooking spray, place over medium heat until hot. Add onion, saute 2 minutes or until tender. Remove form heat and stir in remaining half of soup mixture and mushrooms. Spoon over manicotti

    Bake at 350° for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes. Let stand 5 minutes before serving.

    NOTE; TRY THIS SHORTCUT FOR STUFFING MANICOTTI (IT WORKS I DID IT THIS WAY) SLIT THE COOKED SHELLS LENGTHWISE, AND SPOON THE FILLING DOWN THE MIDDLE. FOLD SIDES BACK TOGETHER AND PLACE IN BAKING DISH CUT SIDE DOWN.

 

 

 


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