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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Chicken Manicotti Recipe

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This recipe for Chicken Manicotti is from The Holston Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 packages (3 ounces each) cream cheese, softened
1 cup (8 ounces) sour cream
1/4 cup minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8 ounces) mushroom stems and pieces, drained
1 tbsp. butter
14 manicotti shells, cooked and drained
SAUCE:
6 tsbp. butter
6 tbsp. all-purpose flour
1/4 tsp. salt
3-1/2 cups milk
3 cups (12 ounces) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided

Directions:
Directions:
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.
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.
Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.
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.

Number Of Servings:
Number Of Servings:
7

 

 

 

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