Chicken Manicotti

Todays recipe comes from Karen!




Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened
1 cup (8 oz) sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can ( 8 ounces ) mushrooms stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained

Sauce
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
1- 1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or Cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

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 11-in x 7-in. x 2-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. Yield: 7 servings.