Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Cheesy Chicken Manicotti




Source of Recipe


Taste of Home Casserole Cookbook


List of Ingredients




8 manicotti shells
1 can (10 ¾ oz) condensed tomato soup, undiluted
½ c half-and-half cream
½ c sour cream
½ c water
2 Tbsp mayonnaise*
1-2 Tbsp grated Parmesan cheese

Filling:
1 egg
3 c (12 oz) shredded mozzarella cheese, divided
2 c cubed cooked chicken
½ c small-curd cottage cheese
1-2 Tbsp grated Parmesan cheese
½ tsp pepper
1 Tbsp minced chives, optional


Recipe



Cook manicotti according to package directions. Meanwhile, in a bowl, combine the soup, cream, sour cream, water, mayonnaise and Parmesan cheese. Spread about ¾ cup into a greased 11 x 7 x 2-inch baking dish. In another bowl, combine the egg, 1 cup of mozzarella cheese, chicken, cottage cheese, Parmesan cheese and pepper.

Drain manicotti shells; stuff each with about 1/3 c of chicken mixture. Arrange over sauce. Pour remaining sauce over the shells. Top with the remaining mozarella cheese. Sprinkle with chives if desired. Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly.

Yield: 4 servings

NOTE: Reduced-fat or fat-free mayonnaise may not be substituted for regular mayonnaise in this recipe