Cannelloni (Chicka-cotti)

Again we made these just like the Manicotti and have ready to eat. We used shredded chicken.  Note that we stuffed these UNCOOKED so they were hard shells. We washed our hands well and used our fingers made it much easier.

Here is what they looked like while they were freezing in the tray:

Cannelloni (we multiplied x5 so we had enough for the freezer)

1 (8 ounce) package manicotti shells

3 cups shredded chicken / hamburger / ground chicken 

2 cups shredded mozzarella cheese, divided

1 cups ricotta cheese

½ cup grated Parmesan cheese, divided

1 tablespoon minced garlic

1 egg

2 tablespoons dried basil

**For sauce**

1 can cream of chicken soup

1 jar Alfredo sauce

DIRECTIONS

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.

In a bowl, mix chicken, 1 cup mozzarella cheese, ricotta cheese, ¼ cup Parmesan cheese, garlic, egg, and basil. Stuff manicotti with the mixture.

In a bowl mix cream of chicken soup and Alfredo sauce

Spread about ½ sauce over the bottom of the prepared baking dish. Arrange stuffed manicotti in the dish, and cover with remaining sauce. Sprinkle with remaining mozzarella cheese.

Bake 45 minutes in the preheated oven. Sprinkle with remaining Parmesan, and continue baking 10 minutes, until mozzarella is melted and bubbly.