Chicken Manicotti

By Lorena_321

Ingredients

• Sauce:
• 2 pkgs. (3 oz. ea.) cream cheese, softened
• 1 cup (8 oz.) sour cream
• 1/4 cup minced fresh parsley
• 1/2 t. salt
• 1/4 t. pepper
• 4 cups cubed chooked chicken
• 1 med. onion, finely chopped
• 1 can (8 oz.) mushroom stems and pieces, drained
• 1 T. butter
• 14 manicotti shells, cooked and drained
• 6 T. butter
• 6 T. all-purpose flour
• 1/4 t. salt
• 3 1/2 cups milk
• 3 cups (12 oz.) shredded Monterey Jack or cheddar cheese
• 4 T. shredded Parmesan cheese, divided

Details

Servings 7

Preparation

Step 1

In a large mixing bowl, beat cream cheese until fluffy. Beat in the 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 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 Monterey Jack cheese and 2 T. Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11x7x2" dishes. Top with stuffed shells and remaining sauce.
cover and bake at 350 degrees for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.