Pass up time-consuming and go straight to tasty with our Shortcut Chicken Manicotti Recipe! Cheesy broccoli is featured in this chicken manicotti recipe.
What You Need
Original recipe yields 4 servings
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
2 cups frozen broccoli florets
1/4 cup KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
Stir broccoli into remaining soup mixture; spoon over pasta shells. Sprinkle with Parmesan; cover.
Bake 45 to 50 min. or until pasta is tender and chicken is done.
Prepare as directed with 2% Milk VELVEETA and reduced-fat reduced-sodium condensed cream of chicken soup.
Substitute your favorite frozen vegetable for the broccoli.
To save time, use chicken tenders instead of cutting up the chicken breasts.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.