Hey there! I’m so excited to share my Lemon Chicken Stuffed Manicotti recipe with you. This dish is the perfect blend of creamy, cheesy, and zesty flavors, and it’s surprisingly easy to make. Trust me, once you try it, you’ll want to make it again and again!
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: The combination of lemon, chicken, and cheese is simply divine34.
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: Even though it looks fancy, this recipe is straightforward and won’t take you all day3.
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: You can easily customize it with your favorite veggies or cheeses3.
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: It’s warm, satisfying, and perfect for a cozy night in1.
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Prep time: 15 minutes
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Cook time: 25 minutes
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Serving size: 4
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2 dozen jumbo pasta shells3
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2 cups shredded cooked chicken (rotisserie chicken works great!)3
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8 ounces cream cheese, softened3
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Juice of 1/2 lemon (about 1 tbsp)3
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1/2 teaspoon garlic powder3
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1/2 cup freshly grated Parmesan cheese3
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Salt & pepper to taste3
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1/2 tablespoon olive oil3
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1 cup grated mozzarella3
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: Boil a large pot of salted water and cook the pasta shells al dente according to package directions3.
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: Preheat your oven to 400°F (200°C) and move the rack to the middle position3.
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: In a bowl, combine the cooked chicken, cream cheese, lemon juice, garlic powder, Parmesan cheese, and salt & pepper. Stir until smooth3.
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: Grease an oven-proof skillet or baking dish with olive oil3.
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: Drain the cooked shells and spoon the chicken mixture into each shell. A teaspoon works well for this3.
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: Arrange the stuffed shells in the prepared dish and sprinkle mozzarella over top3. Bake for 20-25 minutes, or until the cheese is melted and bubbly. If you want the cheese to brown, broil it for a couple of minutes, but watch carefully to avoid burning3.
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: Serve immediately and enjoy!
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: A fresh green salad with a light vinaigrette complements the richness of the manicotti.
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: Because who doesn’t love garlic bread with pasta?
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: A side of roasted asparagus or broccoli adds a healthy touch4.
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: Mix in some chopped spinach, asparagus, or sun-dried tomatoes to the chicken mixture14.
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: Use a combination of ricotta, mozzarella, and provolone for a more complex flavor.
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: Add a pinch of red pepper flakes to the filling for a little heat2.
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: Add lemon zest for more intense lemon flavor5.
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Absolutely! Assemble the manicotti, cover, and refrigerate for up to 24 hours. Add a few extra minutes to the baking time.
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Yes, you can freeze the assembled manicotti before baking. Wrap it tightly in plastic wrap and then foil. Bake from frozen, but add about 20-30 minutes to the cooking time.
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If you can’t find jumbo shells, you can use manicotti tubes1.
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Calories: 450
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Protein: 35g
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Fat: 25g
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Carbohydrates: 20g
Enjoy your Lemon Chicken Stuffed Manicotti! I hope this becomes a new favorite in your kitchen. Happy cooking!
