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!
Prep Time10 minutes mins
Cook Time30 minutes mins
Total Time40 minutes mins
Course: Entree
Cuisine: Italian
Servings: 4
- 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
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.