Chicken Manicotti

  • 6 oz cream cheese, softened
  • 1 cup sour cream
  • 1/4 cup minced parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups cubed, cooked chicken
  • 1 medium onion, finely choppped
  • 1 can mushrooms, stems and pieces, drained
  • 1 tbsp butter
  • 14 manicotti shells, cooked and drained


  • 6 tbs butter
  • 6 tbs all purpose flour
  • 1/4 tsp salt
  • 3 1/2 cups milk
  • 3 cups shredded monterey jack or cheddar cheese
  • 4 tblsp shredded parm, divided
  1. In a small skillet cook mushrooms and onions in butter until tender
  2. In a large mixing bowl, beat cream cheese until fluffy
  3. Beat in the sour cream, parsley, salt and pepper
  4. stir in the chicken and mushroom/onion mixture
  5. stuff manicotti shells
  6. In a large saucepan, melt butter, stir in flour and salt until smooth
  7. Gradually wisk in milk, bring to a boil; cook and stir for 2 minutes until thickened
  8. Stir in 2 1/2 cups cheese and 2 tblsp parm cheese until melted
  9. Spread about 1 cup sauce in the bottom of a 13×9 pan and line the pan with stuffed shells
  10. pour the rest of the sauce over the shells
  11. cover and bake at 350 for 25 minutes
  12. uncover, sprinkle with remaining cheeses and bake 15 mins longer until cheese is bubbly and melted

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