Chicken Manicotti Olé

Italian pasta gets twisted into a tasty Mexican-flavored chicken dish! MORE+ LESS-

By Pillsbury Kitchens

April 18, 2005

Bake-Off® Contest 40, 2002

Reneé McWilliams

Lincoln, Nebraska

Ingredients

uncooked manicotti

lb. ground chicken or ground turkey breast

(16-oz.) jar Old El Paso™ Thick 'n Chunky Salsa

(15-oz.) can Progresso™ Black Beans, drained, rinsed

1/4

teaspoon garlic powder

1/4

teaspoon pepper

oz. (1 cup) shredded colby-Monterey Jack cheese blend

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1

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.
2

In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.
3

Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.
4

Bake at 350°F. for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.