Comida Kraft
Recipe Box

Shortcut Chicken Manicotti

Shortcut Chicken Manicotti is rated 4.023569023569023 out of 5 by 297.
Prep Time
20
min.
Total Time
1
hr.
10
min.
Servings

4 servings

Pass up time-consuming and go straight to delicious with this Shortcut Chicken Manicotti! It's got it all—and that includes cheesy broccoli and Parmesan.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.; spread 1/3 onto bottom of 13x9-inch baking dish. Add broccoli to remaining soup mixture; mix well.
  • Stuff pasta shells with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover.
  • Bake 45 to 50 min. or until pasta is tender and chicken is done.

Healthy Living

Save 40 calories and 6g of fat, including 2.5g of saturated 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 instead of cutting up the chicken breasts.

Servings

  • 4 servings

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 420
Total fat 15g
Saturated fat 7g
Cholesterol 100mg
Sodium 1110mg
Carbohydrate 31g
Dietary fiber 2g
Sugars 5g
Protein 38g
% Daily Value
Vitamin A 30 %DV
Vitamin C 30 %DV
Calcium 35 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from My kids love this recipe and so does my hubby. 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.
Date published: 2008-08-03
Rated 4 out of 5 by from We really liked this but I think next time I'll make a couple of changes. We really liked this but I think next time I'll make a couple of changes. I did make the changes that others suggested, I doubled the sauce and seasoned the chicken with garlic powder, Italian seasoning and pepper. I found it a little odd stuffing the uncooked manicotti with the raw chicken, I think next time I'll cook the manicotti a little because it was a little too hard for my taste and I may also cook the chicken a little before hand too. It seemed like the noodle got bigger and the chicken got smaller during cooking so cooking them first will avoid that. I did like not having to cook the chicken ahead though so maybe I'll give just cooking the noodles ahead a try!
Date published: 2009-02-18
Rated 3 out of 5 by from We found this to be a little too bland for our taste. We found this to be a little too bland for our taste. The next time I made it I substituted the water for chicken broth along with a little more for added sauce, I used frozen tenderloins rather than breasts, I added approx. 1 TBS freshly chopped basil,1/2 small onion sauteed until clear and a hint of fresh garlic. We also like a little spice, so by adding a good TBS or so (I used more) of green curry paste gave it some added flavor without anymore work. I also use only fresh broccoli which also gives it a much fresher flavor along with of course... more cheese. :-D
Date published: 2008-01-23
Rated 3 out of 5 by from I took the suggestions from other members here, and it turned out so-so. I took the suggestions from other members here, and it turned out so-so. The taste wasn't the issue, but the mechanics of it were. The chicken fell out very easily when trying to plate the dish. The soup-ish mixutre was a bit runnier than I imaged. I should have used more cheese. I cooked the noodles ahead of time, as well as he chicken, so I was able to cut cooking time in half. I should have remembered to use less water as well. I added spices to the chicken, and fresh chopped parsley to soup mixture. I added garlic to the dish as well. Hope this helps!
Date published: 2008-04-14
Rated 3 out of 5 by from Good, but on the bland side. Good, but on the bland side. I think it could use some spices, and as other people have said, maybe more velveeta would make it better. I also had trouble with the noodles being somewhat crunchy on the top even though I did make sure they all got some of the liquid from the soup mixture on them. I might try precooking the noodles for a few minutes just to get them softened some before stuffing them. And as others have suggested, maybe adding some other vegetables such as onions and pepper would make it better.
Date published: 2008-01-13
Rated 5 out of 5 by from LOVED IT! 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!
Date published: 2008-05-11
Rated 3 out of 5 by from I agree with the other reviewers about this being quite bland, but I think if you season the chicken... I agree with the other reviewers about this being quite bland, but I think if you season the chicken before you stuff the manicotti and/or if you use some spicy mexican cheese, it would be great. I also think you need to increase the sauce amount or atleast add some additional water because the sauce does not completely cover the manicotti. If you don't cover it completely, whatever is not covered is hard and inedible. This was very very easy and I will try it again, but with some modifications.
Date published: 2008-02-26
Rated 5 out of 5 by from I made half the recipe for my husband and I, and it came out delicious! I made half the recipe for my husband and I, and it came out delicious! We're huge fans of cheesy manicotti, chicken, and broccoli. After putting everything in the baking pan, I realized the Velveeta/water/chickensoup mixture didn't cover everything well enough for it to be cooked thoroughly, so I added about 1/2c of water before putting on the foil and sticking it in the oven. The shells were soft enough and the chicken was perfect. No complaints! I am surprised my husband liked it so much.
Date published: 2013-02-20
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