Monday, March 4, 2013
2 (3oz packages) of cream cheese, softened
1 cup (8oz) sour cream
1/4 cup m inced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 can (8oz) mushroom stems and pieces, drained
1 tablespoon butter
14 manicotti shells, cooked and drained
6 tablespoons butter
6 tablespoons all-purpose flour
1/4 teaspoon salt
3 1/2 cups 2%milk
3 cups (12oz) shredded Monterey Jack or cheddar cheese
4 tablespoons shredded Parmesan cheese, divided
In a bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
In a 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 x 7 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.