Shortcut Chicken Manicotti

photo by:kraft

Pass time-consuming and go straight to delicious. Rich with chicken and broccoli, this low-prep-time winner with its creamy cheese, will be appreciated by the whole family.

time

prep:

10 min

total:

1 hr

servings

total:

4 servings, 3 stuffed manicotti each

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What You Need

can (10-3/4 oz.) condensed cream of chicken soup

1-1/2

cups water

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

cups frozen broccoli florets

manicotti shells, uncooked

lb. boneless skinless chicken breasts, cut into thin strips

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13x9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.

STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.

BAKE 45 to 50 min. or until manicotti is tender and chicken is done.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 7 grams of fat per serving by preparing with 2% Milk VELVEETA and reduced-sodium condensed cream of chicken soup.

Substitute

Substitute your favorite frozen vegetables for the broccoli.

Shortcut

To save time, use chicken tenders.

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814

posted:9/5/2008

We all loved this!! Even my pickey 4 year old!! I did a few things diffrently. I cooked the chicken first and added some diffrent seasonings while cooking. and used a diffrent kind of cheese. But all in all it was great! I will be making this again very soon!!!

tthomas187

posted:8/26/2008

we love it...double the sauce!!

a cook

posted:8/21/2008

It looked like a good meal, but the taste was not for my family

krisaligabcam

posted:8/3/2008

My kids love this recipe and so does my hubby. It's easy to make and it isn't too heavy or creamy. Plus, my kids don't like the ricotta cheese in typical manicotti dishes and this one did not have it. I have made this recipe by first cooking the manicotti noodles as well as the chicken. Then all I had to do was heat it up. It wasn't hard to stuff the chicken in the already cooked manicotti as long as you watch the manicotti closely while that cooks initially so that it doesn't stick to the boiling pot or come apart. Then, I didn't have to worry if the chicken was cooked all the way through or if the noodles were too hard.

Kalyn240

posted:7/30/2008

Great recipe~ Quick, easy and takes no time to put together! Favorite in my home!

krisy1313

posted:7/17/2008

I used skim milk instead of water and added Lawry's seasoning, garlic salt and black pepper to the sauce. Fiance liked it.

larocr

posted:7/8/2008

This was YUMMY! I used one can of soup, 8oz of cheese & 2 cups of water. Was not runny, prefect consistency. Not very healthy though....next time I am going to try it using pasta sauce instead of the soup and valveeta.

a cook

posted:7/8/2008

It was awesome! I will definitely make this one again. It was kind of a pain to get the chicken in the noodles, but it was sooo worth it when it was done!

majickmanmike

posted:7/3/2008

So good that the pickiest eater in my house even went back for more. Excellent recipe, I will definetly make this one again.

flowerpot1

posted:5/30/2008

This was a ''BIG'' hit at my home. I have given the recipe to several of my family and friends. I did season the chicken before I put into the shells and I also added some hot pepper cheese along w/the velveta, kicked it up a notch, plus, the second time I made it I added allittle white wine,,Just make sure you make extra sauce,so the shells are covered completely. and don't cook it at too high of temp. I used 350*,,,mmmm,,,mmmm