Shortcut Chicken Manicotti

•  2 skinless, boneless chicken breast halves, cubed
• 1 egg, beaten
• 1 10 oz. package frozen chopped spinach, thawed and drained
• 1/2 c. cottage cheese
• 1/4 c. grated Parmesan cheese
• 10 Manicotti shells
• 1 10 oz can condensed cream of chicken soup
• 1 8 oz. container low fat sour cream
• 1 c. Milk
• 1 t. Italian Seasoning
• 1 c. boiling water
• 1 c. shredded Cheddar cheese
• 2 T. chopped fresh parsley

Preheat oven to 350 degrees.  In a medium skillet, over medium heat, cook chicken until opaque and juices run clear. 

In a medium bowl, combine cooked chicken, egg, spinach, cottage cheese and Parmesan.  Stuff uncooked manicotti shells with chicken mixture.  Arrange shells, not touching, in a 9x13 inch baking dish.

In a medium bowl, combine soup, sour cream, milk, and Italian seasoning and stir until smooth.  Pour over shells in dish and spread to cover completely.  Carefully pour boiling water around the edge of the dish.  Cover tightly with foil.

Bake in preheated oven for 60 minutes or until pasta is tender. Sprinkle with Cheddar and parsley.