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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
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

Printed from tasteofhome.com Oct 11, 2008

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Chicken Manicotti cont.

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 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.