Recipe: Chicken Manicotti
Description: Rich and creamy, this different manicotti is a wonderful dish!
Ingredients: [{"text": "2 package(s) 3 oz. each cream cheese, softened"}, {"text": "1 cup(s) sour cream"}, {"text": "1/4 cup(s) fresh parsley"}, {"text": "1/2 teaspoon(s) salt"}, {"text": "1/4 teaspoon(s) pepper"}, {"text": "4 cup(s) cubed cooked chicken"}, {"text": "1 medium onion"}, {"text": "1 can(s) mushrooms stems and pieces, drained"}, {"text": "1 tablespoon(s) butter"}, {"text": "14 - manicotti shells"}, {"text": "SAUCE"}, {"text": "6 tablespoon(s) butter"}, {"text": "6 tablespoon(s) all purpose flour"}, {"text": "1/4 teaspoon(s) salt"}, {"text": "3 1/2 cup(s) milk"}, {"text": "3 cup(s) shredded monterey jack cheese"}, {"text": "4 tablespoon(s) shredded parmesan cheese, divided"}]
Instructions: In a large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a large saucepan, melt the butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2 1/2 cups Monterey Jack cheese and 2 tablespoons parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11x7x2 in. dishes. Top with stuffed shells and remaining sauce. Cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.
