Post by choupiquer on Mar 15, 2017 13:41:30 GMT -5
Got another one of those grocery store rotisserie chickens. After deboning and chopping the chicken meat, I sautéed mushrooms, bell pepper, onions, parsley and garlic in a little olive oil. Then I combined the cooled veggies with some ricotta, parmesan, fresh mozzarella, two eggs, the chicken, salt and pepper, and a little cream to loosen it up a bit.
After mixing thoroughly, I transferred the filling to two plastic piping bags and filled the manicotti shells that I had precooked and cooled.
Finally, I placed two of the filled shells on top of a tbsp of béchamel in a small baking dish. The béchamel was pretty basic with a tbsp butter, a tbsp flour, a tbsp parmesan, salt, and about a half cup of milk. Next, I topped it with another tbsp béchamel, a slice of provolone, and a couple of tbsp of marinara I had in the fridge. Baked the individual dishes for 15 minutes at 350.
A stuffed artichoke made by simmering in salted water for 45 minutes then sprinkled with parm, panko, olive oil, salt and pepper and baked for 15 minutes made a nice appetizer. The side salad completed the meal.
I ended up with an extra 12 stuffed manicottis that were frozen in pairs, separated by wax paper for future quick meals.
Last Edit: Mar 15, 2017 13:43:22 GMT -5 by choupiquer
Hey Choup! I liked this one so much I had to try to do it myself ....
I followed a combination of your recipe and some that were on-line. I substituted frozen chopped spinach for the bell pepper and mushrooms, 1 regular container of the Ricotta (15 oz) and 3oz or so of fresh Parmesan. Added some oregano, just one egg. Also, I used "rotisserie flavored" chicken that comes in a package at the deli as I did not want to get a whole chicken.
For those of us that don't have "piping bags", just use a regular ol' sandwich bag, fill it up and then snip the corner of the bag (small snip). I got 14 shells in the pasta package, and the amount of filling above was just perfect to fill all 14 without anything left over.
I then used a jar-type marinara sauce, placed a small amount in the bottom of a (well-PAM'ed) glass dish, laid in the manicotti, placed a little more sauce over the top, and then sprinkled the rest of the Parmesan and added some Mozzarella on top. Covered dish with tin foil, baked for 20-30 min at 350.
Really, Really good!! However, I confess I made a rookie mistake. When boiling the manicotti shells, it says to add salt to taste. I added too much salt, so that the shells were a little saltier than I would have cared for. Just remember you only need a pinch or two when boiling the shells, not a whole lot of salt.