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Chicken Manicotti Alfredo Recipe

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This recipe for Chicken Manicotti Alfredo is from Little House of Refuge vol. 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
4 cups chopped chicken
1 package manicotti pasta
6 tbsp butter
1 cup heavy whipping cream
1 cup half and half
1/4 tsp ground nutmeg
1 tsp pepper
1 1/2 cups grated parmesean cheese
1 tsp salt

Filling:
1 cup ricotta cheese
1 cup cottage cheese
1 1/2 cups mozzarella cheese
1 egg
1 1/2 tsp oregano
1 1/2 tsp marjoram
Directions:
Directions:
Pre-heat oven to 350º
Spray a 9x13 foil pan with Pam and set aside
Melt butter in a saucepan over medium-high heat. Add heavy cream and half and half, salt nutmeg, and black pepper, and stir until sauce bubbles. Reduce heat to slow. Add Parmesan cheese and mozzarella cheese. Stir until the cheese melts. Set Alfredo sauce aside

Chop chicken to make about 4 cups.
In a large bowl, mix together ricotta cheese, cottage cheese, mozzarella cheese, egg, oregano, marjoram and basil. Mix in cooked chicken

Take a pastry bag ( we use disposable ones so could cut tip as large as needed) and fill with filling. Place one end of maniotti shell against the palm of your hand. Place tip of filled bag into the other end ans squeeze filling into shell. Should fill fairly quickly. May need to tip off the ends to fill clear to the end. Cover the bottom of the foil pan with half of the Alfredo sauce. Place stuffed shells on top of sauce.
Pour remaining sauce over shells. Spray a piece of foil (large enough to cover the casserole pan) with Pam and cover the manicotti. Bake for 45 minutes or until heated through
About 5 minutes before finished baking you can sprinkle more mozzarella cheese over top. Put back into oven and continue baking 5 more minutes. Garnish with parsley sprig or basil leaf.
Number Of Servings:
Number Of Servings:
7

 

 

 

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