If you love manicotti, you’ll die over this Chicken Manicotti with Mushrooms. A delicious chicken and mushroom mixture is stuffed in manicotti shells and serve with a creamy white sauce that is irresistible.
If you love manicotti, you also need to try this Ground Beef Stuffed Manicotti!
One of the things I like the best about the weather getting colder is being able to enjoy comfort foods like this again. This meal is perfect for a Sunday supper, or prep it early in the day or the day before, and then just bake it up before dinner.
If this is what cold winter comfort looks like, bring it on!
Ingredients and Substitutions
Manicotti: Manicotti shells are usually pretty easy to find at your local grocery store, but you can also order them online. If you want to change things up, use jumbo shells instead of manicotti!
Olive Oil: The oil is for cooking the mushrooms – you can sub in another neutral oil, if desired.
Mushrooms: I usually use white mushrooms, but baby bella mushrooms tend to have a little more flavor.
Onion: A white or yellow onion will be best here.
Cream Cheese & Sour Cream: This is what your creamy center is made up of. I have only used full fat ingredients here, but low fat should work.
Chicken: My favorite time saving trick is to have cooked chicken on hand. I usually freeze it, but it makes recipes like this a breeze. You can also pick up a rotisserie chicken to save time, as well.
Parsley: I like to use fresh, but if you want to use dried, use about 2 teaspoons of dried parsley.
Salt and Pepper: Always important for seasoning!
Butter: The butter will the the fat for the creamy sauce. I like to use unsalted butter, since the cheese is salty.
Flour: I use all purpose flour.
Milk: Whole milk will be ideal for a thick sauce, but 2% will work.
Monterey Jack Cheese: If you want to use a different cheese, mozzarella is a great substitute.
Parmesan: Freshly grated parmesan is the best, as it will melt the best.
Tips and Tricks
- I usually like to use a ziplock bag with the corner cut off to fill manicotti shells, but that doesn’t work as well with this recipe because of the chunks of chicken. Using a spoon to stuff the filling in has worked the best for me.
- This can easily be made the day before or even in the morning and then refrigerated before baking. You may need to add on a few extra minutes of bake time if it is coming from the refrigerator though.
- Have leftover turkey? Use that in place of the chicken!
More Comforting Pasta Dinners
Slow Simmered Short Rib Sauce with Pasta
Creamy Mac and Cheese
Baked Ravioli
Baked Spaghetti
Chicken Stuffed Shells
Chicken Manicotti with Mushrooms
Ingredients
- 7-8 manicotti shells*
- 1 tablespoon olive oil
- 8 oz sliced mushrooms
- 3/4 cup diced onion
- 4 oz cream cheese softened
- 4 oz 1/2 cup sour cream
- 2 cups cooked shredded or cubed chicken
- 2 tablespoons minced fresh parsley
- Salt and pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 1/2 cups shredded Monterey Jack Cheese
- 4 tablespoons grated Parmesan cheese
Instructions
- Preheat oven to 350°F.
- Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente according to the package directions. Drain and set aside.
- In the meantime, heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms. Cook until they start to soften, then add the onion and cook until both are cooked down and softened.
- Combine the cream cheese and sour cream in a large bowl. Add in the chicken, mushroom and onion mixture and parsley. Season to taste with salt and pepper. Gently stuff the cooked pasta with the filling.
- In a pan, melt the butter over medium heat. Whisk in the flour and allow to cook for 1 minute. Slowly whisk in the milk and continue to cook until slightly thickened, 2 to 3 minutes. Whisk in 3/4 cup of the Monterey Jack and 2 tablespoons of the Parmesan. Stir until the cheeses are melted.
- Spread a small amount of the sauce in the bottom of a 2 quart baking dish. Top with the stuffed shells and pour the remaining sauce over the top. Cover the dish with foil and bake for 30 minutes. Uncover and top with the remaining cheeses, then bake until the cheese is melted and bubbly, 10-15 minutes longer. Top with additional minced parsley, if desired.
Samar says
LOVEE LOVEEE LOVEEE this !! I am so trying this recipe soon 🙂
Chels R. says
I’ll bet Eden would love this. She is obsessed with mushrooms!
Deborah says
I love it when kids are obsessed with random foods like mushrooms. Go Eden!! 🙂
Aimee @ ShugarySweets says
This meal is calling my name! I love mushrooms. And chicken. And well, everything!!!
Nutmeg Nanny says
Oh wow, my husband will be all over this dish! It looks so delicious, what a great recipe 🙂
Theresa says
This looks really delicious. I’m sure no picky eater child would be able to resist this!
Georgia @ The Comfort of Cooking says
This is what good comfort food is all about! My god what a delicious looking meal!
Jennifer @ Mother Thyme says
My kids are picky eaters. Sometimes they surprise me what they will eat. My son is on a kale kick. Won’t eat mac and cheese and other kid food, but the kid can eat 3 bowls of kale in one sitting, lol! Love this dinner idea. This is definitely a keeper!
Colleen @ What's Baking in the Barbershop?! says
Oooooh, what a delicious comfort dish! Love it.
And I am very impressed by your 10-month old’s eating habits 😀
Donna says
I always order this at Italian restaurants – NOW I can make it at home ~ thanks!
Mary-Clay @ Cooking with the King says
Goodness, I am an F-A-N FAN of this! Anything pasta these days is a Godsend.
Tracey says
I am obsessed with mushrooms lately, so perfect timing for this dish! This is definitely my favorite kind of comfort food.
Lauren @ Climbing Grier Mountain says
This is hands down one of my favorite pasta recipes!! Love me some manicotti!!
Beth @ bethcakes says
This manicotti is so pretty! I don’t think I’ve ever said that about manicotti before. 🙂
Bev @ Bev Cooks says
Hold me.
Tieghan says
Oh my, this looks incredible!! All that cheese and pasta, wow! Such and awesome fall comfort food!
Joanne says
I am definitely impressed at your baby’s eating habits! Definitely bodes well. And whoa does this look like some serious comfort food!