Preheat oven to 375 degrees
Boil manicotti according to package instructions, until al dente.
Remove from water and set aside.
While manicotti boils combine shredded chicken and spinach artichoke dip.
Spread ½ cup pasta sauce on bottom of a 9x13" baking dish.
Stuff chicken mixture into each manicotti roll and place in baking dish. If manicotti tears, add filling inside and place the torn side facing down in pan.
Spread remaining pasta sauce evenly across the top of the filled manicotti and top with shredded cheese.
Bake uncovered for 20-30 minutes, or until cheese is melted and starting to brown.
Remove from oven, let cool for 5 minutes and serve.