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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