Chicken Stuffed Manicotti

• 1 lb Boneless chicken breast - cut into bite size pieces
• 1 box Manicotti noodles
• 2 can Cream of chicken with mushroom soup
• 1/2 Onion - Finely chopped
• 1/2 cup Fresh Spinach - finely chopped
• 1/2 cup Fresh Arugula - finely chopped
• 3 clove Fresh garlic - Finley chopped
• 1 tbsp Dried rosemary
• 1 tbsp Dried basil
• 1 Salt and pepper
• 2 cup Shredded cheddar cheese
• 1 cup Shredded mozzarella cheese
• 1 Extra virgin olive oil
• 1 Fresh chives - (optional)

1. Cook manicotti noodles according to package directions.
2. Rinse well and set aside on wax paper
3. Heat up some olive oil in a large pan and add onion, garlic, chicken, rosemary, basil, and salt and pepper
4. Cook chicken until juices run clear.
5. Remove chicken, onions, and spices with slotted spoon and add to large mixing bowl, leaving excess oil in pan
6. Add both cans of soup, arugula, spinach, and one cup of shredded cheddar cheese to bowl and mix thoroughly
7. Using a small spoon, gently stuff mixture into manicotti shells and place into 9 x 13 baking dish
8. After all shells are stuffed and in dish, spread remaining mixture over top of shells
9. Top with remaining cup of cheddar and mozzarella cheese.
10. Optional - sprinkle chopped chives over top
11. Bake dish at 350 for 45 to 50 minutes until cheese is golden
12. Serve with garlic bread

chicken breast, noodles, cream of chicken with mushroom soup, onion, fresh spinach, arugula, garlic, rosemary, basil, salt, cheddar cheese, mozzarella cheese, extra virgin olive oil, chives

Taken from cookpad.com/us/recipes/353055-chicken-stuffed-manicotti (may not work)