Chicken & Spinach Manicotti

Recipe by Chef Toujours
READY IN: 1hr
SERVES: 7
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups shredded cooked chicken
  • 6
    ounces Baby Spinach (finely chopped)
  • 8
    ounces KRAFT Shredded Three Cheese with a Touch of PHILADELPHIA
  • 10
    ounces Philadelphia Original Cooking Creme or 10 ounces Philadelphia Savory Garlic Cooking Creme
  • 14
    cup shredded parmesan cheese
  • 2 -3
    stalks green onions (finely chopped)
  • 1
    teaspoon oregano
  • 1
    teaspoon basil
  • 3
    garlic cloves (omit if using the Low-Fat Garlic cooking creme)
  • 14
    teaspoon salt
  • 14
    teaspoon pepper
  • 8
    ounces manicotti (14 noodles)
  • 15
    ounces classico low-fat alfredo sauce (also good with regular sauce)
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DIRECTIONS

  • Preheat oven to 400°F.
  • Combine all ingredients (top 12 items) in large mixing bowl. Cook manicotti “per package directions” (I actually cook the manicotti for about a minute to a minute and a half LESS than what is directed for a firmer noodle – easier to stuff!). Drain and rinse pasta with cool water.
  • Spray 2 – 13 x 9 casseroles w/cooking spray and place well-stuffed manicotti in casseroles.
  • Coat manicotti with Alfredo sauce.
  • Garnish with additional Parmesan and red pepper flakes if desired.
  • Cover casseroles with foil and bake at 400 oF for 30 minutes.
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