If there’s a need for comfort food at the end of the day, this creamy Mexican Chicken Manicotti will fit the bill.
The Story of Ryan, Ashley and Miles
Sometimes there are causes that you just cannot ignore. If you’re not familiar with Ryan, Ashley and little Miles, here is a story you won’t soon forget. When Ashley was pregnant with their first child, her husband, a young, and up to this point, very healthy guy, Ryan, was diagnosed with stage 4 colon cancer.
Then 8 weeks after this dire diagnosis, their sweet son was born. Baby Miles was diagnosed with renal failure, Primary Hyperoxaluria and needed a liver and kidney transplant for long term survival. Any one of these diagnoses would pull at your heart strings, but two? In one year? Devastating.
If the Wagner family lived nearby, I’d be baking and cooking up a storm. Isn’t that what we all like to do to offer comfort? Dropping off a loaf of banana bread or a casserole ready to pop in the oven.
That’s what my blogger friends and I are doing today—sharing comfort food, like this Mexican chicken manicotti, and asking our friends and readers to donate to a worthy cause. Please consider donating even just your Starbucks’ allotment for the week. Every penny will help get Miles closer to a cure. And I’m certain they’d welcome your prayers, too.
If you’d like to read more about their story, here is the blog post where Ashley talks about Ryan’s diagnosis and the first fundraiser to help them through his treatment. And another post when she detailed learning about Miles’ genetic illness after rushing him to the ER post seizure. I’m certain that just looking at precious Miles’ beautiful face will convince you to help in some way. Thank you, all.
Mexican Chicken Manicotti
This is definitely fusion food. Italian manicotti is filled with spicy Tex-Mex chicken in a creamy sauce. Topped with loads of cheese, this Mexican chicken manicotti, this “casserole” will please young and old alike.
Like pasta? Check. Mexican? Check. Make this for someone you care about or your own family!
More Comfort Food from My Blogger Friends
- Sugar Dish Me made this Easy Chicken Broccoli Bake
- Mexican Chicken Manicotti from That Skinny Chick Can Bake
- Food faith & Fitness made a Paleo Casserole with Turkey, Peppers, Zucchini, and Tomato
- Spend with Pennies made Chicken Noodle Casserole (from Scratch)
- Wishes & Dishes made this Creamy Chicken Tetrazzini
- Frugal Foodie Mama made Pizza Pierogi Casserole
- Snappy Gourmet made Chicken Cordon Bleu Pasta Casserole
- Miss in the Kitchen made a Chicken and Mushroom Tortellini Bake
- Life, Love, and Good Food made this Poppy Seed Chicken Casserole
- Bless This Mess made Quick and Easy Summer Chicken Salad
- Mandy’s Recipe Box collected 30 Freezer Meals
- Hugs and Cookies made Baked Parmesan Meatball Casserole
- Barbara Bakes made this Veal & Wild Mushroom Stew
- A Cedar Spoon made Sausage, Roasted Red Pepper, & Gouda Macaroni & Cheese
- It’s Yummi made an Easy Cheese & Sausage Pizza Bake
- A Family Feast made these Easy Freezer Meatballs
- Stuck on Sweet made Homemade Goulash
- Two Healthy Kitchens made a 5-Ingredient Easy Pasta Bake
- It Bakes Me Happy made a Peach Skillet Galette
Mexican Chicken Manicotti
Manicotti shells filled with creamy, spiced up chicken and topped with gooey cheese!
- Yield: 6 servings
- Category: Entree
- Cuisine: Mexican
- 1 (16-ounce) package manicotti shells
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-2 jalapeño peppers, minced
- 2 tablespoons butter
- 2 cups shredded cooked chicken (can use a rotisserie chicken)
- 1 (8-ounce) package cream cheese, at room temperature
- 1/4 cup sour cream
- 1-1/3 cups salsa, divided
- 1 (8-ounce) can enchilada sauce
- 3/4 cup shredded Monterey Jack cheese
- 3/4 cup shredded sharp cheddar cheese
- 1/4 cup shredded Parmesan cheese
- Preheat oven to 350 degrees F. Spray a 13″ x 9″ pan with nonstick cooking spray and set aside. Bring a large pot of salted water to a boil.
- In large skillet, cook onion, garlic, and jalapeños in butter until softened. Remove from heat and stir in chicken, cream cheese, and sour cream; stir until blended. Let cool 20 minutes, then add 1/3 cup salsa.
- Cook the manicotti shells until almost al dente according to package directions; drain. Stuff the shells with the chicken mixture.
- In small bowl, combine remaining cup of salsa and enchilada sauce; mix well. Place 1/2 cup of this mixture into the bottom of prepared pan. Top with stuffed manicotti shells. If there is leftover chicken filling, just put it on top of the stuffed shells. Pour remaining sauce mixture over and sprinkle with both cheeses.
- Bake for 35-40 minutes until mixture is bubbly and cheese is browned.