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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Our youngest daughter tweaked this recipe to our tastes. To stuff the shells, we cut off the end of a disposable cake-decorating bag and slipped the filling inside. It worked like a charm. No mess!Gale Sparling, Pembroke, Ontario Ingredients:
8 manicotti shells |
1 can (10-3/4 ounces) condensed tomato soup, undiluted |
1/2 cup half-and-half cream |
1/2 cup sour cream |
1/2 cup water |
2 tablespoons mayonnaise |
1 to 2 tablespoons grated parmesan cheese |
filling: |
1 egg |
3 cups (12 ounces) shredded mozzarella cheese, divided |
2 cups cubed cooked chicken |
1/2 cup 4% cottage cheese |
1 to 2 tablespoons grated parmesan cheese |
1/8 teaspoon pepper |
1 tablespoon minced chives, optional |
Directions:
1. Cook manicotti according to package directions. Meanwhile, in a bowl, combine the soup, cream, sour cream, water, mayonnaise and Parmesan cheese. Spread about 3/4 cup into a greased 11-in. x 7-in. baking dish. In another bowl, combine the egg, 1 cup mozzarella cheese, chicken, cottage cheese, Parmesan cheese and pepper.
2. Drain manicotti shells; stuff each with about 1/3 cup of chicken mixture. Arrange over sauce. Pour remaining sauce over the shells. Top with the remaining mozzarella cheese. Sprinkle with chives if desired.
3. Bake, uncovered, at 350° for 40-45 minutes or until heated through and bubbly. Yield: 4 servings.
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