Mexican Chicken Manicotti Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
1 package (8 ounces) manicotti shells2 cups cubed cooked chicken2 cups (8 ounces) Shredded Mexican Blend Cheese (WW)1-1/2 cups (6 ounces) Shredded Cheddar Cheese (WW)1 cup (8 ounces) reduced fat sour cream1 small onion, diced, divided1 can (4 ounces) chopped green chilies, divided1 can (10-3/4 ounces) condensed Campbell's cream of chicken soup (98% fat free)1 cup salsa2/3 cup Skim milk
Cook manicotti according to package directions. Meanwhile, in a large bowl, combine the chicken, 1-1/2 cups Monterey Jack cheese, cheddar cheese, sour cream, half of the onion and 6 tablespoons chilies.
In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.
Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.
Serving Size: 3 manicotti shells filled
Number of Servings: 7
Recipe submitted by SparkPeople user SMOHME.
In another bowl, combine the soup, salsa, milk and remaining onion and chilies. Spread 1/2 cup in a greased 13-in. x 9-in. baking dish.
Drain manicotti and rinse in cold water; stuff each with about 1/4 cupful chicken mixture. Arrange over sauce in baking dish. Pour remaining sauce over shells.
Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining Monterey Jack cheese. Bake 10 minutes longer or until cheese is melted. Yield: 7 servings.
Serving Size: 3 manicotti shells filled
Number of Servings: 7
Recipe submitted by SparkPeople user SMOHME.
Nutritional Info Amount Per Serving
- Calories: 428.6
- Total Fat: 15.0 g
- Cholesterol: 83.3 mg
- Sodium: 1,133.7 mg
- Total Carbs: 35.7 g
- Dietary Fiber: 2.7 g
- Protein: 35.9 g
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