Manicotti with Creamed Chicken and Almonds

Manicotti with Creamed Chicken and Almonds is stuffed with a mixture of diced chicken, spinach and ricotta cheese and topped with a creamy Gruyere cheese sauce and sliced almonds. So rich and delicious and makes a really impressive restaurant quality meal.

Creamed Chicken Manicotti served on a plate with salad

 

What to Serve with Manicotti with Creamed Chicken and Almonds:

  • Steamed broccoli or green beans
  • A green salad with Creamy Italian Dressing
  • Pepperoncini Garlic Bread

Recipe Tips:

  • The spinach can be left out but it adds some good nutrition and doesn’t affect the flavor.
  • Sauteed mushrooms or finely chopped steamed broccoli can be substituted for the spinach.
  • I love the flavor of Gruyere, but it is expensive. Swiss cheese can be used instead, but it is not as flavorful.
  • You will need aboout 3 cups of diced cooked chicken for the filling. I like to use rotisserie chicken or cook 2 to 3 chicken breasts in my crock pot.

Chicken Manicotti in a 9x13-inch baking dish

 

 

  • The manicotti can be assembled up to 8 hours ahead of time and refrigerated until you are ready to bake it. Add about 5 minutes onto the baking time.
  • Diced ham can be substituted for the chicken for an equally delicious meal.
  • The filling has 1/2 teaspoon of crushed red pepper flakes for a little spiciness. You can reduce the amount to 1/4 teaspoon or omit altogether if you don’t want it spicy.
  • I like the crunch that the almonds give this dish, but they can be left out.

Creamy Chicken Manicotti on a plate with green salad

Try These Other Italian Favorites:

  • Italian Sausage Manicotti– my favorite manicotti
  • Italian Meatloaf– smothered in fontina cheese and tomato sauce
  • Creamy Chicken Lasagna– similar to this manicotti, but in lasagna form
  • Cajun Shrimp Lasagna Roll-Ups– incredible!
Creamed Chicken Manicotti served on a plate with salad

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Manicotti with Creamed Chicken and Almonds

Manicotti with Creamed Chicken and Almonds is stuffed with a mixture of diced chicken, spinach and ricotta cheese and topped with a creamy Gruyere cheese sauce and sliced almonds. So rich and delicious and makes a really impressive restaurant quality meal.
Course Dinner, Main Dish
Cuisine Italian
Keyword chicken, pasta
Prep Time 20 minutes
Cook Time 30 minutes
Servings 6

Ingredients

  • 2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 3/4 cup heavy cream, divided
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 1/2 teaspoon crushed red pepper flakes
  • 3 cups diced cooked chicken
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed in paper towels to get rid of excess water
  • 1 cup ricotta cheese
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 1 box manicotti shells, cooked according to package directions.
  • 3 tablespoons sliced almonds

Instructions

  • Melt butter in a medium saucepan. Add onion and cook for 2 minutes. Add garlic and cook 1 more minute.
  • Sprinkle flour over onion mixture. Stir and cook for 1 minute.
  • Gradually whisk in the chicken broth. When thickened, whisk in 1/2 cup of heavy cream.

    Simmer for 5 minutes

  • Remove from heat and stir in Gruyere cheese. Season to taste with salt and pepper. Add crushed red pepper flakes.
  • Preheat oven to 350 degrees. Lightly grease a 9×13-inch baking dish.
  • In a large bowl, combine chicken, spinach, ricotta cheese, 1/4 cup Parmesan cheese, and egg. Stir to mix well. Add 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

    Add in 1/2 cup of the sauce. Stir.

  • Stuff manicotti shells with the chicken mixture. Arrange manicotti in baking dish.
  • Mix the remaning 1/4 cup of heavy cream into the gruyere sauce and pour over the manicotti.
  • Sprinkle with the remaining Parmesan cheese and the almonds. Cover and bake 25 minutes.

    Uncover and bake another 5 minutes.

Manicotti with Creamed Chicken on a white plate

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