Creamy Chicken Manicotti

“My Mom made this for me when I came over for lunch one afternoon. Such a great comfort food.” – Calla Ferre

Creamy Chicken Manicotti

Course: Main Courses – Pasta & RIce, Main Courses – Poultry
Cuisine: Italian


  • 8 Manicotti Shells
  • 1 10.75-Ounce Can Cream Of Chicken Soup
  • 1/2 Cup Sour Cream
  • 2 Cups Chicken Cooked & Chopped
  • 1 4-Ounce Can Sliced Mushrooms Drained
  • 1/4 Cup Onion Chopped
  • 2 Tablespoons Butter or Margarine Melted
  • 1/4 Cup Water Warm
  • 1/2 Teaspoon Chicken Bouillon
  • 1 Cup Cheddar Cheese Shredded


  • Cook shells without salt; drain.
  • Combine soup and sour cream, mix well. Combine 1/2 soup mixture and chicken; mix well. Reserve remaining soup mixture.
  • Stuff shells with chicken mixture. Place in greased 12x8x2-inch baking dish.
  • Sauté onion and mushrooms in butter in large skillet until tender; set aside. Combine water and bouillon, stirring until dissolved. Add to reserved soup mixture, mix well. Stir soup mixture into mushroom mixture. Spoon over manicotti.
  • Bake, uncovered, at 350 degrees for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes. Makes 4 to 6 servings.

Recipe – Jean Hansen – From Southern Cooking Magazine