Ingredients
1 package (10 ounces) frozen chopped spinach, thawed, divided6 ounces frozen diced cooked chicken breast, thawed3 tablespoons butter3 tablespoons all-purpose flour1 cup chicken broth1/2 cup whole milk3 cans (8 ounces each) tomato sauce1 teaspoon dried basil1 teaspoon dried oregano3/4 teaspoon garlic powder3/4 teaspoon brown sugar6 uncooked manicotti shells1 cup shredded Monterey Jack cheese
Preparation
Divide spinach in half; refrigerate one portion for another use. In a sieve or colander, drain remaining spinach, squeezing to remove excess liquid. Pat dry; place in a small bowl. Add chicken; set aside.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato sauce, basil, oregano, garlic powder and brown sugar; cook over medium heat for 3-4 minutes or until heated through.
Meanwhile, stuff 1/4 cup chicken mixture into each uncooked manicotti shell. Spread 1/2 cup sauce into a greased 11x7-in. baking dish. Arrange manicotti over sauce; top with remaining sauce.
Cover and bake at 350° for 40-45 minutes or until manicotti shells are tender. Uncover; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.
