Chicken Florentine Manicotti

Creamy chicken and spinach stuffed manicotti baked in a cheesy white sauce.

Prep Time20

Cook Time30

Total Time50

Servings: 6 servings

16 oz cream cheese softened (2 8-ounce packages)
20 oz frozen chopped spinach thawed and water squeezed out (2 10-ounce packages)
1 tsp garlic powder
4 cups diced cooked chicken
2 green onions sliced
1 box manicotti cooked according to package directions (cook to al dente)
1/4 cup salted butter
2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1 1/2 tsp dried Italian seasoning
1/4-1/2 tsp crushed red pepper flakes
2 cups whole milk
1 1/2 cups freshly shredded Parmesan cheese

Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large bowl, beat the softened cream cheese until smooth, then fold in the thawed, well-drained spinach and garlic powder until evenly combined.
Stir in the diced cooked chicken and sliced green onions, then taste and adjust seasoning with salt and black pepper as needed.
Stuff the chicken and spinach mixture into the cooked manicotti shells and arrange them in the prepared baking dish.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring, for about 2 minutes to form a roux.
Add the salt, black pepper, Italian seasoning, and crushed red pepper flakes to the roux, then gradually whisk in the milk until smooth.
Bring the sauce to a gentle simmer and cook, whisking frequently, until it thickens slightly.
Remove the sauce from heat and stir in the shredded Parmesan until melted and smooth, then pour the sauce evenly over the stuffed manicotti.
Sprinkle a little extra Italian seasoning on top if desired, then bake uncovered for 30 to 35 minutes until bubbly and heated through.