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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sfiesta

posted:5/27/2008

Very boring.

nwilbanks08

posted:5/12/2008

This was a delicious recipe, but had to be cooked an extra 20 minutes b/c nothing was done after 50 minutes. There wasn't enough sauce to cover the noodles, so that's why they didn't get done. If you rotate the noodles half way through cooking time, that might help. We'll probably eat this again, but with a few revisions.

LaurieD143

posted:5/10/2008

LOVED IT! A few suggestions: #1) Make extra "sauce" to ensure that the noodles are completely covered. (I think it helped prevent exposed noodles from getting tough - Plus, you'll appreciate having extra sauce & broccoli when eating it!) #2) The first night we tried this, we ate it right away (as soon as it came out of the oven). It was good, but seemed a little runny. The next night we ate it as left-overs, and it was AWESOME! I think letting it sit over night helped the sauce thicken up, and allowed the flavors settle in. My suggestion would to either let it sit for a while to thicken, or make it ahead of time and just heat it up for a quick dinner one night. Either way - This made for an easy, delicious dinner and will definitely be added to my "Go-To" dinner rotation!

krhickman

posted:5/10/2008

I substitued the velveeta with pepperjack velveeta. And i used seasoning on the chicken. The pepperjack velveeta is difficult to find, usually at walmart though. This is one of the best things i have ever made!!

txncupcake

posted:5/5/2008

My hubby LOVED it (and I did as well!!!) I was a bit hesitant because my darling husband isn't a pasta lover, but he raved about this dish tonight. So we'll DEFINITELY be making this meal again!

a cook

posted:4/29/2008

It was not very good taste. All of my family dont like it at all. I will not make this receipe again.

shalyn03

posted:4/28/2008

my family loved this and it was so great that you don't have to cook the noodles first! So easy to stuff!

Penny4260808

posted:4/26/2008

I USED A COUPLE THAWED CHICKEN BREAST SLICES AND FRYED THEM IN A FEW OF MY FAVORITE SPICES MRS. DASH LAWYERS AND THE SUFFED THE SHELLS. I THINK IT WOULD HAVE BEEN REAL PLAIN WITH OUT THE SPICES. TURNED OUT REAL GOOD

kalena_82

posted:4/24/2008

This dish was okay, not a fav in my household. Won't make it again but worth a shot.

a cook

posted:4/23/2008

Just a suggestion - use partially thawed chicken tenders cut in half (the long way). It's MUCH easier to slide the tenders into the manicotti shell!