Taste of Home
Chicken Manicotti with White Sauce
TOTAL TIME: Prep: 30 min. Bake: 35 min.
YIELD: 7 servings.
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
Ingredients
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6 ounces cream cheese, softened
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1 cup sour cream
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1/4 cup minced fresh parsley
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1/2 teaspoon salt
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1/4 teaspoon pepper
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4 cups cubed cooked chicken
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1 medium onion, finely chopped
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1 can (8 ounces) mushroom stems and pieces, drained
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1 tablespoon butter
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14 manicotti shells, cooked and drained
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SAUCE:
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6 tablespoons butter
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6 tablespoons all-purpose flour
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1/4 teaspoon salt
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3-1/2 cups 2% milk
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3 cups shredded Monterey Jack or cheddar cheese
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4 tablespoons shredded Parmesan cheese, divided
Directions
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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.
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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.
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3.
Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce.
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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.
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