Chicken Broccoli Manicotti Gratin
Creamy, cheesy, and utterly comforting, Chicken Broccoli Manicotti Gratin is the perfect baked pasta dish to elevate your dinner table. Tender manicotti shells are stuffed with a rich filling of shredded chicken, steamed broccoli, ricotta, and mozzarella, then smothered in a luxurious homemade cream sauce infused with Italian seasoning and a hint of nutmeg. This hearty casserole is baked to golden, bubbly perfection, making it an irresistible centerpiece for family meals or special occasions. Ready in just over an hour, this recipe combines wholesome ingredients with an indulgent twist for a dish that’s as satisfying as it is impressive. Serve it hot, garnished with fresh parsley for a pop of color and flavor! Keywords: Chicken Broccoli Manicotti, baked pasta recipe, creamy gratin, manicotti casserole, family dinner idea.
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Recipe Information
Ingredients
- 12 pieces Manicotti pasta
- 2 cups (shredded) Cooked chicken breast
- 2 cups (chopped) Broccoli florets
- 1.5 cups Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 0.75 cups Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 0.5 cups Chicken broth
- 1 teaspoon Italian seasoning
- 0.25 teaspoons (freshly grated) Nutmeg (optional)
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Cook the manicotti in salted boiling water until slightly undercooked (about 6-7 minutes). Drain and set aside to cool slightly.
Steam the broccoli florets until tender, about 5 minutes. Let cool and chop finely.
In a large bowl, combine the ricotta cheese, shredded chicken, chopped broccoli, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, the egg, garlic powder, salt, and pepper. Mix well to form the filling.
Carefully fill each manicotti tube with the prepared filling using a piping bag or spoon. Arrange the filled tubes in a single layer in the prepared baking dish.
To make the sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly add the milk, heavy cream, and chicken broth while whisking constantly to avoid lumps.
Bring the sauce to a simmer, then add Italian seasoning, nutmeg (if using), and additional salt and pepper to taste. Continue cooking until the sauce thickens, about 4-5 minutes.
Pour the sauce evenly over the filled manicotti in the baking dish.
Top with the remaining 1 cup of mozzarella cheese and 1/4 cup of Parmesan cheese.
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Let the dish rest for 5 minutes before garnishing with chopped parsley and serving. Enjoy!
Nutrition Facts
Calories |
5024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 223.5 g | 287% | |
| Saturated Fat | 121.5 g | 608% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1194 mg | 398% | |
| Sodium | 6347 mg | 276% | |
| Total Carbohydrate | 438.2 g | 159% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 51.2 g | ||
| Protein | 338.5 g | 677% | |
| Vitamin D | 6.7 mcg | 34% | |
| Calcium | 4830 mg | 372% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 2004 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
