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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe won a blue ribbon at the State Fair of Texas a couple of years ago. It is absolutely wonderful and quite easy to prepare and even easier to eat. Chef: Ronda Porter - State Fair of Texas Blue Ribbon Winner Ingredients:
1 (8 ounce) package manicotti pasta shells |
4 cups cooked chicken, finely chopped |
2 (8 ounce) containers chive & onion cream cheese |
1 (10 ounce) package frozen chopped spinach, thawed and well drained |
1/4 cup tastefully simple dried tomato & garlic pesto sauce (i could not find this combo, so i bought sun dried tomato pesto and added minced garlic to make my o) |
1 cup shredded mozzarella cheese, for mixture |
1 cup shredded mozzarella cheese, for topping |
2 (26 ounce) jars pasta sauce (use 1 jar for each dish) |
Directions:
1. Preheat oven to 350 degrees.
2. Cook pasta according to package directions and drain. Set aside.
3. Mix together chicken, cream cheese, spinach, Tastefully Simple Dried Tomato & Garlic Pesto and one cup mozzarella cheese.
4. Pour 1/3 jar pasta sauce in bottom of baking dish.
5. Cut manicotti tubes down one side and spoon 1/2 cup chicken mixture into each shell.
6. Roll and place into 11 x 7 inch glass baking dish.
7. Pour remaining jar of pasta sauce over the top taking care to cover the pasta.
8. Sprinkle 1/2 cup cheese on top and bake for 30 minutes.
9. Makes two casseroles. Freezes well.
10. Optionally you could replace the chicken with Italian sausage.
11. I personally use beer can chicken which has a smokey flavor.
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