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Creamy Chicken Manicotti
Course:
Main Courses - Pasta & RIce, Main Courses - Poultry
Cuisine:
Italian
Ingredients
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
Instructions
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.