Email to SAHM's      

Recipe Categories: We8chicks's HOME PAGEAPPETIZERS BREAD BREAKFAST CASSEROLES COOKIES CROCKPOT DESSERTS FISHandSEAFOOD MEATS PASTA POULTRY RICE SALADandDRESSING SANDWICHES SOUPSandSTEWS VEGETABLES VEGETARIAN

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.