Chicken Manicotti
Ingredients:
For the Manicotti:
14-16 manicotti pasta tubes (pre-cooked according to package instructions)
For the Chicken Filling:
2 cups cooked chicken, shredded (you can use rotisserie chicken for convenience)
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 cup fresh spinach, chopped
1/4 cup fresh basil, finely chopped
1 egg
Salt and black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and white pepper to taste
Pinch of nutmeg (optional)
For Garnish:
Fresh basil leaves, chopped
Extra Parmesan cheese for sprinkling
Instructions:
Prepare the Chicken Filling:
In a mixing bowl, combine shredded chicken, ricotta cheese, Parmesan cheese, chopped spinach, chopped basil, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined. Set aside.
Stuff the Manicotti:
Preheat your oven to 375°F (190°C).
Carefully stuff each pre-cooked manicotti tube with the chicken filling mixture. Place the filled manicotti in a greased baking dish.
Prepare the Sauce:
In a saucepan, melt butter over medium heat. Add flour and whisk continuously to create a roux.
Gradually whisk in milk and chicken broth to form a smooth sauce. Cook until the sauce thickens.
Stir in mozzarella and Parmesan cheeses until melted and the sauce is creamy.
Season with salt, white pepper, and a pinch of nutmeg if desired.
Assemble and Bake:
Pour the sauce over the stuffed manicotti in the baking dish, ensuring that each tube is covered.
Sprinkle additional Parmesan cheese on top.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the filling is heated through.
Garnish and Serve:
Remove from the oven and let it rest for a few minutes.
Garnish with chopped fresh basil and serve hot.