Shortcut Chicken Manicotti

Stuffed manicotti with chicken and cheese, baked in sauce. A simplified version of the Italian classic that doesn’t skimp on taste.

2 skinless, boneless chicken breast halves - cubed

1 egg, beaten

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup drained, creamed cottage cheese

1/4 cup grated Parmesan cheese 10 manicotti shells

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1 cup milk

1 teaspoon Italian seasoning 1 cup boiling water

1 cup shredded Cheddar cheese

2 tablespoons chopped fresh parsley

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