Chicken Manicotti

Chicken Manicotti

6 oz Cream Cheese, softened
1 cup (8 oz) sour cream
¼ cup minced fresh parsley
½ tsp salt
¼ tsp pepper
4 cups cubed cooked chicken
1 med onion, finely chopped
1 can (8 oz) mushroom stems and pieces, drained
1 Tbls butter
14 manicotti shells, cooked and drained

Sauce:

6 Tbls butter
6 Tbls flour
¼ tsp salt
3 ½ cups milk
3 cups shredded Monterey Jack or Cheddar cheese
4 Tbls shredded Parmesan cheese, divided

In large mixing bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. In small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.

In a large saucepan, melt the 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 ½ cups Monterey Jack cheese and 2 tablespoons of Parmesan cheese just until melted.

Spread about ½ cup cheese sauce in each of two greased 11-in x 7-in x 2-in dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350 for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 10-15 minutes longer or until bubbly and cheese in melted. Serves 7.