Chicken Parmesan Manicotti


  • 14 pieces manicotti, cooked according to package directions
  • 2 cups part skim ricotta cheese
  • ½ cup shredded Parmesan cheese
  • 2 cups mozzarella cheese (divided)
  • 1 cup shredded cooked chicken
  • 1 egg
  • 1 teaspoon oregano
  • Salt and pepper, to taste
  • 2 (14 ounce) cans Italian style diced tomatoes
  • 1 tsp dried basil leaves


  1. Preheat oven to 350 degrees.
  2. In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, 1 cup mozzarella cheese, egg, oregano, salt and pepper together and stir until well mixed.
  3. Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (The author suggests filling a plastic bag with the chicken and cheese mixture. Cut a small hole in the corner and squeeze the filling into the manicotti).
  4. Add the crushed tomatoes in saucepan over low heat.
  5. Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.
  6. Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it.
  7. Pour the prepared sauce over the manicotti. Sprinkle with 1 cup of mozzarella cheese.
  8. Bake at 350 degrees for 35 minutes or until hot and bubbly.

Recipe source: Six Sisters Stuff (another one of my favorite blogs!)

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