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Easy Chicken Manicotti

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“I have modified this recipe from the original. The original was too dry and cooked too long so watch the cooking time. The manicotti should be tender but not dry.”
1hr 50mins
14 shells

Ingredients Nutrition

  • 850.48 g spaghetti sauce
  • 4.92 ml garlic salt (or more, to taste)
  • 680.38 g chicken breast tenders
  • 226.79 g manicotti (14)
  • 473.18 ml mozzarella cheese
  • 14.79 ml parsley or 14.79 ml mixed Italian herbs
  • 396.89 g chicken broth


  1. Preheat oven to 350 degrees.
  2. Spread about 1/3 of the sauce in an ungreased 13x9x2 baking dish.
  3. Sprinkle garlic salt on chicken tenders.
  4. Insert chicken into uncooked manicotti shells, stuffing from each end to fill, if necessary (a chopstick or wooden skewer may help with this process).
  5. Place shells on spaghetti sauce in dish. Pour remaining sauce evenly over shells, covering completely. Add chicken broth (1 can).
  6. Sprinkle with cheese.
  7. Cover and bake about 1-1/2 hours or until shells are tender. Sprinkle finished dish with parsley or Italian herbs.

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