Chicken Broccoli Manicotti |
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Prep Time: 45 Minutes Cook Time: 40 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house. Ingredients:
12 uncooked manicotti shells |
1 small onion, chopped |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1 cup half-and-half cream |
1 cup chicken broth |
1-1/2 cups (6 ounces) shredded monterey jack cheese |
1/4 cup shredded parmesan cheese |
filling: |
2 eggs, lightly beaten |
3/4 cup soft bread crumbs |
1/4 cup minced fresh parsley |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
4 cups cubed cooked chicken breasts |
6 cups frozen chopped broccoli, thawed |
Directions:
1. Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted.
2. In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture.
3. Spread about 1/2 cup cheese sauce in two greased 11-in. x 7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown. Yield: 6 servings.
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