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Chicken Manicotti

I like making this dish for special occasions. You can also use low-fat ingredients, and it turns out just as good. —Liz Lorch Spirit Lake, Iowa

7 ServingsPrep: 30 min. Bake: 35 min.

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 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

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.
In a large saucepan, melt butter. Stir in flour and salt until

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Chicken Manicotti (continued)

Directions (continued)

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. dishes. Top with stuffed shells and remaining sauce.
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.

Nutrition Facts: 1 serving (2 each) equals 761 calories, 44 g fat (27 g saturated fat), 190 mg cholesterol, 962 mg sodium, 40 g carbohydrate, 2 g fiber, 49 g protein.

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