Chicken Manicotti...

This recipe is a keeper. It originally came from Taste of Home Magazine. It is very rich, and I think I would try and make it next time with light sour cream and light cream cheese. My husband and I both thought it tasted like a dish from Olive Garden. You know..rich an gooey! It makes a lot, but the recipe could be cut in half easily. It did freeze well.Enjoy!

Chicken Manicotti

2- 3 ounce packages cream cheese, softened

1 C. sour cream

1/4 C. minced fresh parsley

1/2 tsp. salt

1/4 tsp. pepper

4 C. cubed cooked chicken (I used chicken breasts)

1 medium onion, finely chopped

1- 8 ounce can mushroom stems and pieces, drained

1 Tbsp. butter

14 manicotti shells cooked and drained

Sauce:

6 Tbsp. butter

6 Tbsp. flour

1/4 tsp. salt

3 1/2 C. milk

3 C. shredded Monterey Jack Cheese or cheddar (I used Jack)

4 Tbsp. shredded Parmesan cheese, divided

Cook manicotti shells according to package directions. Don't over cook.

Beat cream cheese until fluffy.Beat in sour cream, parsley, salt and pepper.

Stir in chicken.In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture.

Stuff into the manicotti shells.

In a large saucepan, melt the 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 of Jack cheese and 2 Tbsp. of Parmesan cheese until melted.

Spread about a 1/2 cup of cheese sauce in two greased 11x7 in. dishes ( I used a big corning ware lasagna pan)Top with stuffed shells and remaining sauce.

Cover and bake at 350 degrees for 25 minutes.

Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted. Makes 7 servings.