Ingredients for Chicken Manicotti With Chive Cream Sauce
- 1 package (9 ounce) jumbo manicotti shells
- 4 ounces cream cheese, softened
- 1 cup milk
- Romano Cheese
- 2 cups cooked chicken, shredded or diced
- Frozen Chopped Broccoli
- Red Sweet Peppers
- 1/4 teaspoon black pepper
- 1 teaspoon paprika
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How to Make Chicken Manicotti With Chive Cream Sauce
- Preheat oven to 350°F (175°C).
- Cook manicotti shells according to package directions. Once cooked, rinse under cold water to stop the cooking process and set aside to cool.
- While manicotti shells are cooking, prepare the sauce: In a small saucepan, melt cream cheese over medium-low heat, stirring constantly until smooth.
- Gradually whisk in milk until the sauce is smooth and creamy.
- Stir in Romano or Parmesan cheese and remove from heat. Set aside 1/4 cup of the sauce for later.
- In a medium bowl, combine the remaining sauce, shredded chicken, cooked broccoli, red bell pepper (or pimentos), and black pepper.
- Gently fill each manicotti shell with about 1/3 cup of the chicken mixture.
- Arrange the filled manicotti shells in a lightly greased 3-quart rectangular baking dish.
- Pour the reserved 1/4 cup of sauce over the manicotti shells.
- Sprinkle with paprika.
- Cover the baking dish with aluminum foil.
- Bake for 25-30 minutes, or until heated through and bubbly.
- Remove from oven, let stand for 5 minutes, and garnish with fresh chives before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
10g
Fat
42g
Carbs
2g