Chicken Spinach Manicotti

By á-2044

This saucy pasta recipe is so easy and convenient; it's perfect for any busy weeknight. If you use your own precooked chicken, you'll need about a cup, diced. -Melissa Holmquist of Pensacola, Florida

Ingredients

• 1 package (10 ounces) frozen chopped spinach, thawed, divided
• 6 ounces frozen diced cooked chicken breast, thawed
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup Progresso ® Chicken Broth
• 1/2 cup milk
• 3 cans (8 ounces each) 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 (4 ounces) shredded Monterey Jack cheese

Details

Servings 3
Preparation time 25mins
Cooking time 75mins
Adapted from tasteofhome.com

Preparation

Step 1

Divide spinach in half; refrigerate one portion for another use. In a sieve or 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 for 3-4 minutes or 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 at 350° 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.