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Monday, January 17, 2011

Chicken Cannelloni

This is an easy make ahead meal. I've never frozen and then thawed this one, but it can be made the day before and refrigerated and baked the next day.

1 package Manicotti shells, cooked
2 lb. cooked, shredded chicken
1 1/2 c. part-skim ricotta cheese (you can also use 1/2 cottage cheese and 1/2 ricotta)
1/4 c. Parmesan cheese
1- 1 1/2 tsp. garlic powder
1/2 tsp. salt
2 c. favorite tomato sauce, seasoned with Italian Herbs
1 1/2 c. shredded mozzarella cheese

Cook the Manicotti shells according to package directions.
Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Combine cooked chicken, ricotta, Parmesan, garlic powder and salt, until chicken is well coated.

Fill each shell with filling. Place them in the baking dish. Pour the seasoned tomato sauce around the noodles, but NOT on top. Sprinkle the mozzarella and bake, uncovered for 30 minutes.

I serve this with a spinach salad (spinach, romaine, mozzarella cheese, tomatoes, avocado, sprouts, any other veggie you like and croutons) and crusty wheat bread.

Again, everyone in my (picky) family loves this dish and it's easy to make. Enjoy

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