Manicotti with Creamed Chicken and Almonds

Sharing is caring!

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:

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:

Creamed Chicken Manicotti served on a plate with salad

Manicotti with Creamed Chicken and Almonds

Course: Dinner, Main Dish
Cuisine: Italian
Keyword: chicken, pasta
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6
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.
Print Recipe

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 9x13-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

One thought on “Manicotti with Creamed Chicken and Almonds

  1. Could this be made ahead and frozen? Getting ready to have knee replacement and looking for recipes that hubby only has to thaw and bake!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating