Spinach Artichoke and Chicken Manicotti
Spinach Artichoke and Chicken Manicotti is filled with the big flavors of spinach artichoke dip, and topped with a robust pasta sauce, creating a hearty dish your whole family will love!
Servings: 4
Ingredients
- 8 oz package manicotti 14 rolls
- 24 oz pasta sauce
- 3 cups Spinach Artichoke Dip
- 1 cup shredded chicken ~ 1 chicken breast
- 1 cup shredded mozzarella cheese
Instructions
- 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.
Notes
If you are looking to make your own Spinach Artichoke Dip, check out my Spinach Artichoke Dip recipe.