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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Chicken Manicotti Olé |
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Serves: 5 Print this RecipeRenee McWilliams - Lincoln, Nebraska Bake-Off® Contest 40, 2002 An innovative twist has changed this manicotti, a traditional Italian dish, into a Mexican feast. Chunky salsa replaces the Italian tomato sauce, and adding black beans makes this a hearty dish. Your family will say Olé! every time you serve it! 10 uncooked manicotti shells 1 pound ground chicken or ground turkey breast 1 (16-ounce) jar chunky-style salsa 1 (15-ounce) can black beans, drained, rinsed 1/4 teaspoon garlic powder 1/4 teaspoon pepper 4 ounces (1 cup) shredded Monterey Jack-Colby cheese blend Heat oven to 350°F. Spray 13 x 9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water. In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping. Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil. Bake at 350°F. for 30 minutes. Uncover baking dish; top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted. Nutrition Per Serving: Calories 440; Protein 30g; Carbohydrate 43g; Fat 16g; Sodium 1010mg PICTURE: Top to bottom: Chicken Manicotti Olé, Tex-Mex Pasta From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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