Easy Chicken Manicotti

Comfort food nights are for big flavors, cozy ovens, and dinners that make everyone at the table smile. This Easy Chicken Manicotti takes a few pantry-friendly ingredients and turns them into a bubbly, cheesy bake that’s weeknight-friendly yet special enough for guests. It uses uncooked manicotti shells filled with shredded chicken, smothered in a jarred spaghetti sauce, and topped with plenty of mozzarella. The result is a hands-off casserole that comes together quickly and finishes in the oven for a golden, melty finish.

Why you’ll love this version

• Minimal prep: No boiling the pasta ahead of time — the uncooked shells bake perfectly as they absorb sauce and steam.
• Simple ingredients: Chicken tenders, a jar of spaghetti sauce, shredded mozzarella, and a few seasonings. That’s it.
• Family-friendly: Kids love the cheesy filling, and adults appreciate the comforting flavors.
• Make-ahead potential: Assemble the casserole a few hours before baking for easy entertaining.

Ingredients

• 10 manicotti shells, uncooked
• 10 boneless, skinless chicken tenders
• 1 tsp garlic salt
• 1/2 tsp Italian seasoning
• 1 (26-oz) jar spaghetti sauce
• 1/2 cup water
• 2 cups shredded mozzarella cheese

Prep and strategy

Before you start, preheat your oven and pull out a 9×13-inch baking dish or similar sized casserole dish. The technique here is straightforward: cook the chicken, shred it, season it, stuff uncooked manicotti shells with the shredded chicken mixture, nestle them in a pool of sauce thinned with a little water, then top with more sauce and mozzarella. Baking does the rest — the shells cook through as they absorb the sauce and steam, while the cheese bubbles and browns.

Step-by-step instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with a small amount of oil or nonstick spray and set it aside.
2. Place the 10 boneless, skinless chicken tenders on a cutting board or a rimmed sheet pan. Sprinkle the chicken evenly with 1 tsp garlic salt and 1/2 tsp Italian seasoning to season the meat before cooking.
3. Cook the seasoned chicken tenders using your preferred method: bake in the preheated oven for 18 to 22 minutes until the internal temperature reaches 165°F (74°C), or pan-sear in a skillet over medium heat until cooked through. If pan-searing, cook about 5–7 minutes per side depending on thickness, making sure the juices run clear.
4. Allow the cooked chicken tenders to rest for 5 minutes so the juices redistribute. Then shred the chicken using two forks, a stand mixer paddle on low, or by pulling apart with your hands into bite-sized pieces. Place the shredded chicken in a medium mixing bowl.
5. Add 1 cup of the shredded mozzarella cheese to the shredded chicken and gently toss to combine. The cheese will help the filling bind slightly and add extra creaminess to each stuffed shell. Reserve the remaining 1 cup of shredded mozzarella for topping later.
6. Pour the entire 26-oz jar of spaghetti sauce into a bowl and stir in 1/2 cup water until the sauce is slightly thinned. This helps the uncooked manicotti shells absorb moisture and cook evenly during baking.
7. Pour about one-third of the thinned sauce into the bottom of the prepared baking dish, spreading it into an even layer. This layer prevents the manicotti from sticking and gives the shells moisture from below as they bake.
8. Carefully stuff each of the 10 uncooked manicotti shells with the shredded chicken and cheese mixture. A piping bag or a resealable plastic bag with a corner snipped off makes filling easier, but you can also use a small spoon. Fill each shell until it is packed but not overstuffed to avoid cracking.
9. Arrange the filled manicotti shells in a single layer on top of the sauce in the baking dish. Place them close together so they support one another and stay upright.
10. Pour the remaining sauce over the arranged manicotti, making sure each shell is mostly covered. Sprinkle the reserved 1 cup of shredded mozzarella cheese evenly over the top of the sauced shells.
11. Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 30 minutes to allow the shells to cook through and the filling to heat thoroughly.
12. After 30 minutes, remove the foil and continue baking for an additional 10–12 minutes until the cheese is melted and begins to turn golden brown at the edges. If you prefer a deeper brown on top, place the casserole under the broiler for 1–2 minutes, watching closely to prevent burning.
13. Remove the baking dish from the oven and let the manicotti rest for 5 minutes before serving. This brief rest helps the filling set slightly so the shells hold together when plated.

Serving suggestions

Slice into the casserole and serve each portion with a crisp green salad, roasted vegetables, or garlic bread. A simple side of steamed broccoli or sautéed spinach balances the richness of the cheesy manicotti. For a bright contrast, garnish each plate with freshly chopped parsley or a few red pepper flakes for heat.

Make-ahead and storage

• To make ahead: Assemble the manicotti in the baking dish up to the point of adding the final mozzarella topping. Cover tightly and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator, add the reserved mozzarella, cover, and extend the covered baking time by 10–15 minutes to account for the chilled casserole.
• To freeze: After assembling and before baking, wrap the covered casserole tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, adding extra time to ensure it reaches an internal temperature of 165°F (74°C).
• Leftovers: Store cooled leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or reheat individual portions in the microwave.

Tips for success

• Don’t skip thinning the sauce. The 1/2 cup of water helps the uncooked manicotti shells absorb liquid so they cook through without drying out.
• Shred the chicken finely so it packs easily into the shells. Small pieces fill the shells more uniformly and give every bite an even distribution of chicken and cheese.
• If you’re short on time, use a store-bought rotisserie-style cooked chicken instead of cooking raw tenders yourself; just shred and season as directed. The recipe proportions remain the same.
• For a cheesier casserole, swap 1/2 cup of the mozzarella for a mild ricotta or a smooth cottage cheese before stuffing for a creamier filling texture.
• When stuffing the shells, avoid overfilling. Overfilled shells are more likely to split or burst during baking.

Flavor variations

If you want to personalize this Easy Chicken Manicotti, try stirring in some chopped fresh basil or spinach into the shredded chicken and cheese mixture for added color and freshness. A teaspoon of red pepper flakes added to the sauce gives the dish a subtle kick. For a smoky twist, add a tablespoon of tomato paste to the sauce before thinning with water.

Nutrition notes

This recipe delivers a comforting balance of protein and carbohydrates with a generous dose of cheese. If you want to reduce calories, consider using part-skim mozzarella or reducing the cheese topping by a quarter cup. Adding a large side salad or steamed vegetables increases fiber and micronutrients to round out the meal.

Final thoughts

This Easy Chicken Manicotti is the sort of recipe that earns a place in a busy weeknight rotation. It’s forgiving, straightforward, and produces a crowd-pleasing casserole with minimal fuss. The uncooked shells mean fewer steps, and the classic combo of tangy spaghetti sauce and melted mozzarella always satisfies. Make it tonight and enjoy a no-fuss pasta bake that delivers big comfort and even bigger smiles.