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Chicken Broccoli Manicotti

Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.

6 ServingsPrep: 45 min. Bake: 40 min.

Ingredients

12 uncooked manicotti shells
1 small onion, chopped
3 tablespoons butter
3 tablespoons 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

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.

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Chicken Broccoli Manicotti (continued)

Directions (continued)

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.
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.

Nutrition Facts: 1 serving (2 each) equals 558 calories, 25 g fat (14 g saturated fat), 206 mg cholesterol, 762 mg sodium, 36 g carbohydrate, 3 g fiber, 46 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.