Jefferson County Recipe of the Day: Chicken Spinach Manicotti

Here’s a one-dish meal for any occasion: Chicken Spinach Manicotti!

Chicken Spinach Manicotti


1 – 10 ounce package of frozen chopped spinach, thawed and squeezed dry (divided)
6 ounces frozen diced cooked chicken breast, thawed
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
3 – 8 ounce cans of tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 teaspoon garlic powder
3/4 teaspoon brown sugar
6 uncooked manicotti shells
1 cup shredded Monterey Jack cheese


~Preheat oven at 350°.

~Divide spinach in half; refrigerate one portion for another use.

~In a colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside.

~In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes (or until thickened).

~Stir in the tomato sauce, basil, oregano, garlic powder, and brown sugar. Cook over medium heat until heated through.

~Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell.

~Spread 1/2 cup sauce into a greased 11-in. x 7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce. Cover and bake for 40-45 minutes (or until bubbly).

~Uncover; sprinkle with cheese. Bake 8-10 minutes longer (or until cheese is melted).

~Let stand for 5 minutes before serving.

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