Chicken Manicotti 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chicken Manicotti cont. 1/4 teaspoon salt 3-1/2 cups milk 3 cups (12 ounces) shredded Monterey Jack or cheddar cheese 4 tablespoons shredded Parmesan cheese, divided 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 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 Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008

Chicken Manicotti 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. Printed from tasteofhome.com Oct 11, 2008 Copyright Reiman Media Group, Inc © 2008