Creamy Chicken ManicottiSubmitted by: GREATMOMMOO
IntroductionWeight Watchers Dinner Tonight cookbook Weight Watchers Dinner Tonight cookbook
12 uncooked manicotti shells
1 (10 1/2-ounce) can condensed reduced-fat cream of chicken soup, undiluted
1 (10 1/2-ounce) can condensed reduced-fat cream of mushroom soup, undiluted
1/2 cup reduced-fat sour cream
3 cups diced cooked chicken (such as Tyson frozen, thawed)
1/4 cup chopped onion
1 (4-ounce) can sliced mushrooms, undrained
1 1/2 cups (6 ounces) shredded reduced-fat sharp Cheddar cheese
Preheat oven to 350 degrees.
Combine soups and sour cream in a bowl; stir well. Combine half of soup mixture and chicken; stir well. Stuff manicotti shells with chicken mixture; place shells in a 13 x 9-inch baking dish coated with cooking spray.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; saute 2 minutes or until tender. Remove from heat; stir in remaining half of soup mixture and mushrooms. Spoon over manicotti.
Bake, uncovered, at 350 degrees for 15 minutes or until warmed through. Sprinkle with cheese, and bake an additional 5 minutes. Let stand 5 minutes before serving.
Yield: 6 servings (serving size: 2 shells)
Note: For a quick and easy shortcut to stuffing manicotti, simply slit the cooked shells lengthwise and spoon the filling down the middle. Fold sides back together, and place in a baking dish, cut sides down.
Number of Servings: 6
Recipe submitted by SparkPeople user GREATMOMMOO.