Chicken Florentine Manicotti
Chicken Florentine Manicotti- manicotti shells are stuffed with a creamy mixture of spinach, chicken, and green onion. A creamy Parmesan sauce covers the manicotti. Makes a rich and delicious Italian meal.
Rich Filling
For the filling two packages of cream cheese get mixed with 2 packages of thawed chopped spinach, chicken, garlic powder, and green onion. I like to use rotisserie chicken for this recipe, but you can use any cooked leftover chicken.
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Creamy Parmesan Sauce
The creamy Parmesan sauce is made by forming a roux with butter and flour and then whisking in 2 cups of milk. It’s seasoned with Italian seasoning, salt, pepper, and crushed red pepper flakes. A full 1 1/2 cups of freshly shredded Parmesan cheese gives it lots of cheese flavor.
Recipe Tips
I like to thaw the spinach by putting it in the refrigerator overnight. If you need to do it last minute, you can thaw it in the microwave. Be sure to squeeze as much water out of the spinach as you can. Otherwise the filling will be watery.
For best results, shred the Parmesan cheese yourself instead of buying store-bought shredded Parmesan cheese.
Be careful not to overcook the maincotti. You want them al dente since they will cook more in the oven.
Make Ahead and Storage
The manicotti can be stuffed 24 hours in advance and you can also go ahead and make the sauce and pour it over the manicotti.
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator.
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Chicken Florentine Manicotti
Chicken Florentine Manicotti- manicotti shells are stuffed with a creamy mixture of spinach, chicken, and green onion. A creamy Parmesan sauce covers the manicotti. Makes a rich and delicious Italian meal.
Course Dinner, Main Dish
Prep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 50 minutes minutes
Servings 6
Calories 780kcal
Ingredients2 (8-ounce) packages cream cheese softened2 (10-ounce) packages frozen chopped spinach thawed and the water squeezed out1 teaspoon garlic powder4 cups diced cooked chicken2 green onions, sliced1 box manicotti cooked according to package directions1/4 cup salted butter2 tablespoons all-purpose flour1/2 teapsoon salt1/2 teaspoon black pepper1 1/2 teaspoons dried Italian seasoning1/4 to 1/2 teaspoon crushed red pepper flakes2 cups whole milk1 1/2 cups freshly shredded Parmesan cheese
InstructionsIn a large bowl, mix together cream cheese, spinach, and garlic powder.Stir in chicken and green onion.Season to taste with salt and pepper.Stuff mixture into manicotti and place in a greased 9×13-inch baking dish.Preheat oven to 350 degrees.In a large saucepan, melt butter over medium heat. Add flour and cook and stir for 2 minutes.Add salt, pepper, Italian seasoning, and red pepper flakes. Gradually whisk in milk.Bring to a simmer and whisk until thickened some.Stir in parmesan cheese until melted. Pour sauce over manicotti.Sprinkle some Italian seasoning on top and bake for 30 to 35 minutes.
NotesOnly cook the manicotti to al dente. It will cook more in the oven.
NutritionCalories: 780kcal | Carbohydrates: 46g | Protein: 45g | Fat: 47g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 192mg | Sodium: 989mg | Potassium: 1070mg | Fiber: 4g | Sugar: 8g | Vitamin A: 12745IU | Vitamin C: 6mg | Calcium: 541mg | Iron: 3mg
The post Chicken Florentine Manicotti appeared first on Spicy Southern Kitchen.
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