Manicotti with Creamed Chicken and Almonds is stuffed with a mixture of diced chicken, spinach and ricotta cheese and topped with a creamy Gruyere cheese sauce and sliced almonds. So rich and delicious and makes a really impressive restaurant quality meal.

 
What to Serve with Manicotti with Creamed Chicken and Almonds:

Steamed broccoli or green beans
A green salad with Creamy Italian Dressing
Pepperoncini Garlic Bread

Recipe Tips:

The spinach can be left out but it adds some good nutrition and doesn’t affect the flavor.
Sauteed mushrooms or finely chopped steamed broccoli can be substituted for the spinach.
I love the flavor of Gruyere, but it is expensive. Swiss cheese can be used instead, but it is not as flavorful.
You will need aboout 3 cups of diced cooked chicken for the filling. I like to use rotisserie chicken or cook 2 to 3 chicken breasts in my crock pot.
 
 

The manicotti can be assembled up to 8 hours ahead of time and refrigerated until you are ready to bake it. Add about 5 minutes onto the baking time.
Diced ham can be substituted for the chicken for an equally delicious meal.
The filling has 1/2 teaspoon of crushed red pepper flakes for a little spiciness. You can reduce the amount to 1/4 teaspoon or omit altogether if you don’t want it spicy.
I like the crunch that the almonds give this dish, but they can be left out.

Try These Other Italian Favorites:

Italian Sausage Manicotti– my favorite manicotti
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