Cheesy Chicken Manicotti (Oamc)

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“This is a very modified version of Super Easy Chicken Manicotti. I use banquet chicken tenders because they are longer than the other brands and I put in one per manicotti and I had two leftover. This will make 5-6 8"x8" pans of manicotti depending on how many you put in each pan. I make five.”
2hrs 25mins
5 pans

Ingredients Nutrition


  1. Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
  2. Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
  3. Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
  4. Fill in the ends of the manicotti with the remaining ricotta cheese.
  5. Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
  6. Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
  7. Sprinkle with mozzarella cheese. STOP HERE.
  8. TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
  9. TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
  10. TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
  11. TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.

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