Chicken Manicotti #844 7/07

Categories:
Italian, New 2007, poultry

1 3 0z cream cheese; softened
1/2 cup sour cream
2 tablespoon parsley
1/2 teaspoon Salt
1/4 teaspoon pepper
2 cups chicken; cooked & cubed
1/2 medium onion; finely chopped
4 oz mushrooms; chopped
2 teaspoon Butter
8 manicotti shells; cooked & drained ------SAUCE-----
3 tablespoon Butter
3 tablespoon flour
1/8 teaspoon Salt
1 3/4 cup milk
1 1/2 cups monterey jack cheese; shredded
2 tablespoon parmesan; shredded
1 4 oz can green chilies; chopped
chili powder

In a mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt, and pepper. Stir in the chicken. In a skillet, cook the mushrooms and onions in the butter until tender, add to the chicken mixture. Stuff into the manicotti shells. In a saucepan, melt the butter. Stir in the flour and salt until smooth. Gradually whisk in the milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in 1 1/4 cups of the Monteray Jack cheese, chilies, and 1 TB of the parmesan just until melted. Spread about 1/4 cup of the cheese sauce into each of 2 8X8 casserloe dishes. Top each with 4 of the shells and remaining sauce. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with remaining cheeses. Sprinkle with chili powder to taste. Bake 15 minutes longer or until bubbly. If you have 4 people over, put this into a 9X13 dish. If you are serving 2 people, just bake the one and save the other for next night.

Contributor: Taste of Home

Yield: 4 servings