Chicken Manicotti

This is a really tasty, "comfort food" recipe. It's got lots of cheese, cream cheese, and chicken. Mushrooms are optional -- what we do is stuff half the shells without mushrooms, then add the mushrooms to the remaining half of the chicken mixture. When cooking the manicotti shells, make sure they are not touching each other after you drain them, or they will stick together and tear. Be patient stuffing the shells -- they may tear, but they will still taste good!

Ingredients:

- 6 oz cream cheese, softened
- 1 cup (8 oz) sour cream
- 1/4 cup minced fresh parsley (can use dried parsley)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups cubed cooked chicken
- 1 medium onion, finely chopped (can use dried minced onion)
- 1 can (8 oz) mushroom stems and pieces, drained
- 1 tablespoon butter
- 14 manicotti shells, cooked and drained

- 3 tablespoons butter
- 1/4 cup flour
- 1/4 teaspoon salt
- 2 cups milk
- 2 cups (8 oz) shredded cheddar cheese, divided
- 4 tablespoons (1/4 cup) shredded Parmesan cheese, divided

Directions:

Preheat oven to 350 degrees.

In a large 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 1 tablespoon butter until tender. Add to chicken mixture. Stuff into manicotti shells.

In a large saucepan, melt the 3 tablespoons 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 1 1/2 cups cheddar cheese and 2 tablespoons Parmesan cheese just until melted.

Spread about 1/2 cup cheese sauce in a greased 10x15 inch pan. Top with stuffed manicotti shells, then remaining sauce.

Cover and bake for 25 minutes. Uncover and sprinkle with remaining cheeses. Bake 10-15 minutes longer, or until bubbly and cheese is melted.