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Chicken Manicotti

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  Manicotti 12 , uncooked
  Condensed reduced fat cream of chicken soup 10 1⁄2 Ounce (1 Can)
  Condensed reduced fat cream of chicken soup 10 1⁄2 Ounce, undiluted (1 Can)
  Reduced fat sour cream 1⁄2 Cup (8 tbs)
  Diced cooked chicken 3 Cup (48 tbs)
  Cooking spray 1
  Chopped onion 1⁄4 Cup (4 tbs)
  Canned sliced mushrooms 4 Ounce, undrained (1 Can)
  Shredded reduced fat sharp cheddar cheese 6 Ounce (1 1/2 Cup)

1. Cook manicotti according to package directions, omitting salt and fat, drain and set aside.
2. Preheat oven to 350°.
3. Combine soups and sour cream in a bowl,- stir well. Combine half of soup mixture and chicken,-stir well. Stuff manicotti shells with chicken mixture,- place shells in a 13 x 9-inch baking dish coated with cooking spray.
4. Coat a large nonstick skillet with cooking spray, place over medium heat until hot. Add onion, saute 2 minutes or until tender. Remove from heat,- stir in remaining half of soup mixture and mushrooms. Spoon over manicotti.
5. Bake at 350° for 15 minutes. Sprinkle with cheese, and bake an additional 5 minutes

Recipe Summary

Main Dish

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Chicken Manicotti Recipe