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| Preparation Time in Minutes | 1530 |
| Cooking Time in Minutes | 75 |
| Servings | 6 |
Ingredients for Green Sauce:
- 2 Tablespoons of Olive Oil
- 1/2 Cup Diced Onions
- 1 Cup Diced Hatch Green Chiles
- 1.25 Tablespoons Flour (heaping tablespoon)
- 1/4 Teaspoon Cumin
- 2 Cups Chicken Broth
(You can use canned or jarred green chile sauce if you like...)
Ingredients I used for chicken stuffing:
- 2 Cooked and Shredded or Chopped Boneless Skinless Chicken Breasts
- 2 Teaspoons Salt
- 1 Tablespoon Pepper
- 1 Cup or more Shredded Cheese
- 1/3 Cup Sour Cream
Additional Ingredients for Assembly:
- 1 Box Barilla Manicotti Noddles (14 in a box)
- 1.5 Cups Chicken Broth
- 2 Cups Green Chile Sauce (hopefully you made your own)
- 2 Cups Shredded Cheese (I used a quesadilla cheese. Use your favorite)
Directions For Green Chile Sauce:
- If you are are making your green cchile sauce, get it started an hour before. Add 2 tablespoons of olive oil to a sauce pan on medium heat.
- Add onions and sautee for a few minutes
- Add flour and stir for a couple of minutes
- Add Hatch Green Chiles and stir for about a couple of minutes
- Add Garlic and Cumin
- Slowly add 2 cups of chicken broth and bring to a boil
- Turn flame down and simmer for 45 minutes or until thickened. It shouldn't be thick, just soupy.
Assembly And Baking Directions:
- Mix all the chicken ingredients together
- Start stuffing the uncooked manicotti shells. I tried with a spoon, but using my fingers worked best.
- Place the stuffed shells in a 9 x 13 dish. I used a foil pan as I cooked mine in a pellet grill
- Add 1.5 cups chicken broth for the uncooked manicotti shells to absorb
- Add Hatch Green Chile Sauce
- Top with shredded cheese of your choice
- Cover with foil and place in oven or in my case pellet grill
- Bake for 45 minutes
- Take off foil and bake for another 25 minutes
I hope you give this a try because it is absolutely delicious!
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