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Chicken Broccoli Manicotti Recipe

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Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES:6 servings
TOTAL TIME: Prep: 45 min. Bake: 40 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Chicken Broccoli Manicotti in Country Woman Christmas Annual 2005, p30

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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