Chicken Broccoli Manicotti Gratin

READY IN: 50mins
Recipe by Punky Julster

Very good comfort food. I got this off the back of a box of pasta about 19 years ago.

Top Review by icandoit185

I made a mistake when making this recipe but it actually turned out well and with extra sauce. I put a can of cream of mushroom in with the chicken/broccoli mixture. When I realized what I did, I went ahead a made the soup/milk mixture and put it in the bottom of the pan. It actually gave the recipe more sauce which I think would have been dry without the soup in with the chicken.

Ingredients Nutrition

  • 2 cups cheddar cheese, shredded
  • 1 12 cups cooked chicken, shredded
  • 1 cup frozen broccoli, chopped, thawed and drained
  • 14 cup breadcrumbs
  • 1 egg, beaten
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup milk
  • 1 (8 ounce) package manicotti, cooked and cooled to handle


  1. Preheat oven to 350 degrees.
  2. Combine 1c. cheese, chicken, broccoli, bread crumbs, and egg. Mixing well.
  3. Fill pasta shells and set aside.
  4. Mix soup and milk together.
  5. Cover bottom of 9x13 baking pan with 1/2 the soup mix.
  6. Place stuffed pasta in a single layer on the soup mix.
  7. Pour the rest of the soup mix on top of the pasta.
  8. Cover with foil and bake for 25-30 minutes until bubbly.
  9. Uncover, sprinkle with the remaining 1c. shredded cheese and bake uncovered for an additional 5-7 minutes.

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