Chicken Florentine Manicotti Alfredo

Chicken Florentine Manicotti AlfredoThis classic Chicken Florentine Manicotti Alfredo casserole can be prepped in advance. Serve this tasty main with your favorite side salad.

Chicken Florentine Manicotti Alfredo
Makes 6 to 8 servings
  • 4 cups chopped cooked chicken
  • 2½ cups chopped fresh spinach
  • 2 (8-ounce) packages cream cheese, softened
  • ¼ cup finely chopped green onion
  • 1 teaspoon garlic powder
  • 1 (8-ounce) package manicotti, cooked according to package directions
  • ¼ cup butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 2 cups whole milk
  • 1½ cups finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon Italian seasoning
  • ½ teaspoon ground black pepper
  1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray.
  2. In a large bowl, combine chicken, spinach, cream cheese, green onion, and garlic powder. Beat at medium speed with an electric mixer until well combined. Spoon chicken mixture into manicotti, and place in prepared pan; set aside.
  3. In a large saucepan, heat butter over medium heat until melted. Add flour, salt, and white pepper; cook for 2 minutes, whisking constantly. Gradually add milk, whisking constantly. Bring mixture to a simmer, and cook for 4 minutes, whisking constantly, until slightly thickened. Remove from heat, and add cheese, stirring until cheese melts. Spoon sauce over manicotti, and sprinkle evenly with Italian seasoning and pepper.
  4. Bake for 35 to 40 minutes or until hot and bubbly.
Make-Ahead Information: Lightly grease a 3-quart freezer-safe baking dish with nonstick cooking spray. Follow steps 2 and 3. Cover dish with heavy-duty aluminum foil, and freeze.

Reheating Instructions: Preheat oven to 300°. Bake, still covered in foil, for 2 hours. Increase oven temperature to 350°, remove foil, and bake for 20 to 30 minutes or until hot and bubbly.

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