This cheesy chicken broccoli stuffed manicotti is delicious! It’s comforting, cheesy, filling and it will have you coming back for more.
Everyone knows how delicious cheese and broccoli can be, this dish embodies that and adds some tender chicken to elevate the experience.
Manicotti is easiest to make when you pipe the filing into it. I do this by placing the filing into a zip lock bag and snipping the end off of one of the corners. Then you can squeeze the filling into the cooked pasta super easily.
I personally don’t like to use my actual frosting piping bags because it is a thicker filling and I don’t want to risk it breaking open, however, you can use them if you prefer.
These stuffed manicotti get covered and baked in a creamy cheesy sauce, making them decadent from the inside out. Yum!
What you need to make this cheesy chicken broccoli stuffed manicotti:
Serves 4-6
- 8 ounces manicotti
For the filling:
- 2 cups cooked chicken – chopped or shredded
- 2 cups chopped broccoli – pre-steam works best but raw also works
- 1/2 cup sour cream
- 8 ounces cream cheese
- 2 cups cheddar cheese – shredded
- 1/2 cup parmesan cheese
- dash of black pepper
For the sauce:
- 2 tablespoons butter
- 24 ounces chicken stock
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons parmesan cheese
- pinch of black pepper
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Preheat oven to 350 F.
- Boil manicotti in salted water until it is al dente, then set aside.
- While the pasta is boiling, add the cooked chicken, chopped broccoli, sour cream, cream cheese, cheddar, parmesan and black pepper together in a bowl and mix well.
- Place filling in a zip lock bag and snip the end corner of the bag and then pipe the filling into the manicotti pasta noodles and place into a 9 x 13 baking dish.
- In a sauce pan, add the butter and chicken stock and bring it to a simmer.
- Add sour cream, cheddar, parmesan and black pepper.
- In a small bowl, mix cornstarch and water then add to sauce mixture and stir until sauce is smooth.
- Pour sauce over the stuffed manicotti then bake for about 35 minutes or until the pasta is bubbling.
- Enjoy!
Here are a few other recipes you may also enjoy:
Roasted Fennel and Sundried Tomato Pasta
Lemon Cream Pasta With Shrimp
Fully Loaded Pasta Salad
Cheesy Chicken Broccoli Stuffed Manicotti
Ingredients
- 8 ounces manicotti
For the filling:
- 2 cups cooked chicken – chopped or shredded
- 2 cups chopped broccoli – pre-steam works best but raw also works
- 1/2 cup sour cream
- 8 ounces cream cheese
- 2 cups cheddar cheese – shredded
- 1/2 cup parmesan cheese
- dash of black pepper
For the sauce:
- 2 tablespoons butter
- 24 ounces chicken stock
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 2 tablespoons parmesan cheese
- pinch of black pepper
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
- Preheat oven to 350 F.
- Boil manicotti in salted water until it is al dente, then set aside.
- While the pasta is boiling, add the cooked chicken, chopped broccoli, sour cream, cream cheese, cheddar, parmesan and black pepper together in a bowl and mix well.
- Place filling in a zip lock bag and snip the end corner of the bag and then pipe the filling into the manicotti pasta noodles and place into a 9 x 13 baking dish.
- In a sauce pan, add the butter and chicken stock and bring it to a simmer.
- Add sour cream, cheddar, parmesan and black pepper.
- In a small bowl, mix cornstarch and water then add to sauce mixture and stir until sauce is smooth.
- Pour sauce over the stuffed manicotti then bake for about 35 minutes or until the pasta is bubbling.
- Enjoy!