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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 7 |
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I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. âLiz Lorch Spirit Lake, Iowa Ingredients:
2 packages (3 ounces each) cream cheese, softened |
1 cup (8 ounces) 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) mushroom stems and pieces, drained |
1 tablespoon butter |
14 manicotti shells, cooked and drained |
sauce: |
6 tablespoons butter |
6 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
3-1/2 cups 2% milk |
3 cups (12 ounces) shredded monterey jack or cheddar cheese |
4 tablespoons shredded parmesan cheese, divided |
Directions:
1. In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
2. In a large saucepan, melt 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.
3. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
4. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings.
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