Creamy Chicken Stuffed Manicotti

A couple of years ago, I posted a recipe on this blog, called Chicken Stuffed Shells.  This is another version similar in some ways, but different in others.  If you enjoy chicken and pasta, this is something you may want to try.  Stuffing the manicotti shells can be a little fussy, but your fingers are your best tool.  It takes minimal ingredients and is a delicious entrée for friends or just your family.




Ingredients:
8 manicotti shells
2 - 10.75 oz. creamy chicken mushroom soup (undiluted)
1 c. sour cream
2 c. chopped, cooked chicken (I used chicken tenders, but thighs or breasts will also be suitable)
½ c. chopped onion
2 T. butter or margarine
4 oz. can sliced mushrooms, drained
1 c. shredded cheddar or Monterrey jack cheese
1 bay leaf
1 T. vegetable oil
salt
½ t. garlic powder (optional)
1 t. oregano (optional)
1 t. basil (optional)



Place chicken pieces in a saucepan with a bay leaf and cover with cold water.  Cover with lid and bring to a boil.  Turn down to a simmer for 10 minutes.  Allow to stand for a half hour.  Remove from pan onto a plate and cover with plastic wrap.

Add 2 quarts of cold water to a Dutch oven.  Add pinch of salt and a tablespoon of vegetable oil.  Bring the water to a boil.  Add manicotti and stir frequently, cooking for approximately 6-8 minutes.  You will want the manicotti to be slightly under-cooked.  This will keep them from tearing when you stuff them.  Drain the shells and set aside.  Cover them with plastic so they do not dry out.

In a bowl, combine soups and sour cream; stir well.  Optional: for a more Italian flavor, combine garlic powder, oregano and basil to the soup and sour cream mixture.

 
Move half of the mixture into another bowl.  Add chopped chicken to the remaining soup mixture and combine.  Set aside.

 

In a skillet, add 2 T. butter and chopped onion.  Sauté until the onions are transparent.  Drain the mushrooms and chop into small pieces.  Add them to the skillet and stir to combine.

Add the soup mixture (without the chicken) to the skillet and combine with the mushrooms and onions.

In a greased 12x8x2 inch baking dish, add approximately ½ c. of the soup/mushroom mixture to the bottom of the pan.  This is done to keep the manicotti from sticking to bottom of the pan.  Using the chicken/mushroom mixture, stuff each manicotti and place them in the baking dish, on top of the soup mixture.

If there is any chicken mixture left over, add it to the sides of the baking dish.  Spoon remaining soup/mushroom mixture over the manicotti.  Preheat oven to 350º.  Bake uncovered for approximately 30 minutes. 

 

Remove from oven and sprinkle cheese over the casserole and return it to the oven for an additional five minutes.

Yields 4 servings.