Best Manicotti With Creamed Chicken And Almonds Recipes

CHICKEN MANICOTTI ALFREDO

Steps:

• In a large resealable plastic bag, marinate chicken with vinegar, olive oil, and garlic for at least 30 minutes. Saute in a little olive oil until done. Set aside.
• Cook pasta in a large pot of boiling water until al dente. Drain, and set aside.
• Meanwhile, melt butter or margarine in a small saucepan over medium-high heat. Add heavy cream, salt, nutmeg, and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set Alfredo sauce aside.
• In a large bowl, mix together ricotta cheese, egg, oregano, marjoram, and basil. Mix in cooked chicken.
• Stuff cooked manicotti shells with chicken and ricotta mixture. Cover the bottom of a 9x13 inch baking dish with half of the Alfredo sauce. Place stuffed shells on top of sauce. Pour remaining sauce over shells. Top with one cup shredded mozzarella cheese. Cover with aluminum foil.
• Bake at 350 degree F (175 degree C) oven for 45 minutes. Let stand 10 minutes before serving.

MANICOTTI WITH CREAMED CHICKEN

Steps:

• Crepes Scoop flour into bowl and add egg and salt. Add milk, stirring with a whisk. Add the melter butter. Heat crepe pan (or teflon-coated pan) and add a thin layer of batter to cover bottom. Cook briefly and turn. Cook briefly and turn out. Continue until all the batter is used. Creamed Chicken Preheat oven to 350 Place chicken in a bowl and squeeze the lemon over it, adding the ring Melt 1 1/2 Tbsp butter in saucepan and add the onion. Cook until wilted. Sprinkle with flour and cook, stirring with whisk. Add broth, stirring rapidly with whisk. When smooth, add half the cream. Simmer for 10 minutes, stirring and add the cheese, slat, pepper to taste. Stir. Melt 1 Tsp butter in a small skillet and add almonds in one layer. Place in oven and bake, shaking and stirring until the almond are golden brown. Let cool. Drain chicken pieces and pat dry. Sprinkle with salt and pepper. Melt 2 TBSP butter in skillet and add chicken. Brown on both sides quickly, 3 or 4 mi. Remove, add vermouth Cook for 30 sec, stirring. Pour drippings into bowl. Cut chicken into 1/2 in cubes and add to bowl. Add almonds. Add remaining cream, egg, ricotta cheese, 4 Tbsp Parmesan and parsley. Blend well with fork. To assemble: spoon equal amounts of chicken down centre of manicotti and roll to enclose filling. Select a baking dish large enough to hold the manicottis in one layer. Spoon enough sauce on bottom to cover. Add manicotti over sauce. Cover with layer of sauce, reserving some sauce to served separately. Cover the dish with foil and bake for 15-20 minutes until piping hot. Sprinkle with 2 Tbsp Parmesan and run briefly under broiler to glaze. Sprinkle with lemon peel and serve hot with the remaining sauce.

CHICKEN MANICOTTI WITH WHITE SAUCE

Steps:

• In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells., In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. , Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

CREAMY CHICKEN MANICOTTI

Steps:

• In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. (If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper) In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells. (To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.).
• In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.
• Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. x 2-in. dishes. Top with stuffed shells and remaining sauce.
• Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.

SHORTCUT CHICKEN MANICOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium skillet over medium heat, cook chicken until opaque and juices run clear.
• In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan. Stuff uncooked manicotti shells with chicken mixture. Arrange shells, not touching one another, in a 9x13 inch baking dish.
• In a medium bowl, combine soup, sour cream, milk and Italian seasoning and stir until smooth. Pour over shells in dish and spread to cover completely. Carefully pour boiling water around the edge of the dish. Cover tightly with foil.
• Bake in preheated oven 60 minutes, or until pasta is tender. Sprinkle with Cheddar and parsley and let stand 10 minutes before serving.