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Sunday, November 29, 2015

Just Add Butter: Recipe 9

There are a few times that I am truly impressed with what I turn out of the kitchen for dinner.  Last night’s meal was one of them!  These chicken Parmesan stuffed manicotti are for sure one of my raving successes.  The recipe makes enough for about six manicotti shells.  Coach Husband scarfed sown three at dinner last night and ate the leftover two today for lunch after church today.  The recipe calls for cooked shredded chicken and thanks to Rebecca that didn’t derail my plans at all!  I’ve started purchasing a whole chicken while grocery shopping and throwing it in the crock-pot when I get home from the grocery store.  Seasoned with some rosemary, thyme and filled with plenty of water the bird cooks all day and provides me with enough chicken for at least two meals and a couple of lunches!  It’s also been a huge money saver on the grocery budget and has no cleanup.  Double win in my book. 

On to the manicotti.


Stuffed Manicotti

Manicotti Shells
1 cup shredded chicken
1 egg
½ cup ricotta cheese
Parmesan cheese
Oregano
pepper
Can Italian style tomatoes
Chopped basil leaves


Cook shells until done & drain.  Handle with care so they don’t tear!
Mix shredded chicken, egg, ricotta cheese, ½ cup Parmesan & a few shakes of oregano in a bowl.  




Stuff shells with chicken mixture gently & place in a greased baking dish.



In a small saucepan heat Italian style tomatoes, 2 tablespoons Parmesan and chopped basil leaves.
Bring to boil and then reduce heat and allow to simmer until heated through.
Spoon sauce over shells & sprinkle with more Parmesan and whole basil leaves



Place in an oven (pre-heated to 350) and bake for 25-30 minutes.





I loved how quick this was to make and how filling!  Served alongside a salad and French bread it was the perfect dinner on a cold, rainy Saturday night.


Happy Eating,



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