CHICKEN APPLE & SPINACH MANICOTTI
Ingredients
- 2-3 chicken tenders {or 2 cups cooked chicken shredded}
- 1 green apple peel on, diced
- 1 pkg. Stouffer’s frozen Creamed Spinach
- 1/2 small tub of Buitoni Light Alfredo Sauce
- 1/4 cup 2% milk
- 8-9 Manicotti noodles
- 1/4-1/2 cup freshly grated Parmesan cheese
Instructions
- Prepare the spinach according to package directions and set aside.
- Partially cook manicotti noodles 2-3 minutes until just soft. Drain and rinse.
- Saute chicken in a little Olive oil over medium high heat until golden {it’s okay if it’s still a little pink, it will finish cooking when casserole bakes}.
- Remove chicken from skillet and shred.
- Add apple to skillet and saute until soft and golden.
- Return chicken to pan and add spinach. Stir and season with salt and pepper.
- Microwave the Alfredo sauce for 1 minute and stir. Cook and additional 30 seconds.
- Spread a thin layer of sauce on the bottom of a baking dish that has been sprayed with cooking spray.
- Stuff manicotti shells with chicken mixture and place them in prepared casserole dish.
- Top noodles with another thin layer of Alfredo sauce, adding some milk if necessary*.
- Top with Parmesan and refrigerate for several hours or overnight.
- Bake at 325 until bubbly and golden. Serves 2-3
Notes
*Don’t add milk directly to the tub of sauce because unless you are increasing the recipe you won’t need the whole thing. Just mix some sauce and milk in another dish or drizzle milk over casserole at the end.