Thanksgiving is still a couple weeks away, but I’ve got a recipe that combines my favorite flavors of Thanksgiving. It’s a great way to use up left over turkey too!
1 box manicotti pasta
1 (6 oz) box Stove Top stuffing
1 1/2 c. sour cream
1 can cream of chicken soup
2 c. grated cheese
6 skinless chicken breasts, cooked and cubed
Season and cook the chicken (or use rotisserie chicken and skip this step!
Add the manicotti tubes to a pan of boiling water. Boil for 12 minutes and be careful not to overcook. The noodles start to tear if overcooked. It is also a good idea to stir them occasionally so they don’t stick to the bottom of the pan.
Prepare the Stove Top according to the direction on the box. I love Stove Top.
In a medium bowl, mix together soup sour cream, 1 cup of the grated cheese. Reserve 1 cup of this mixture and set aside.
Now’s the messy fun part. Using a spoon stuff that little noodle as full as you can get it. Once they are filled place them in a 9×13 pan. When all of the filling is gone, or all of your noodles are stuffed–whichever comes first–cover the noodles with the remaining sour cream mixture and sprinkles the cup of cheese over the top. Cover with foil and bake at 350 for approximately 30 minutes.Pin It