By pattikay in L.A. on June 08, 2007
Photo by Lauren H-C
Photo by Lauren H-C
"From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan."
Serving Size: 1 (316 g)
Servings Per Recipe: 4
"Made as directed but also used manicotti. Entire family loved this. I would like to try this with spinach next time - these are wonderful and pretty easy to make. Thanks for a keeper!! 1-2-3 tag"
"Really delicious and a great way to use up leftover roast chicken. I will definitely make this again! The only changes I made were: manicotti instead of cannelloni (I needed 6 manicotti for two people) and I used tomato purée instead of tomato sauce, because I happened to have an opened can of it in the fridge. I also only made a 1/2 recipe for the two of us and found that the manicotti would fit in our largest oval au gratin pan."
"Excellent! Try it also with crêpes instead of pasta. Makes crêpes using a standard recipe, then fill and roll crêpes tucking in the ends. Very delicate."
"This is really easy to prepare,and the end result is just delicious.I used cannelloni that required no pre-cooking,as it's easier to stuff.I also sprinkled my chicken with a little olive oil and Italian seasoning as I grilled it.I made one large dish rather than individual ones. I had some friends come for supper,and we all ate seconds.Everyone loved it.Thanks Pattikay,I'll be making this again!"
"Aussie - NZ Swap# 14: This dish is out of this world!!! I love how rich and creamy it is! I can't wait to make this one again!"
"Yum! This is really good. Since I couldn't find cannelloni, I used manicotti which worked well. I agree with you that spinach would probably be quite good in this too. Thanks pattikay for another keeper."