Chicken Manicotti with White Sauce

Total Time

Prep: 30 min. Bake: 35 min.


7 servings

Updated: Oct. 13, 2022
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


  • 6 ounces cream cheese, softened
  • 1 cup 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 shredded Monterey Jack or cheddar cheese
  • 4 tablespoons shredded Parmesan cheese, divided


  1. 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.
  2. 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.
  3. Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce.
  4. 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.

Nutrition Facts

2 each: 761 calories, 44g fat (27g saturated fat), 190mg cholesterol, 962mg sodium, 40g carbohydrate (10g sugars, 2g fiber), 49g protein.