chicken manicotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 pkgs fat free cream cheese, softened1c lowfat sour cream1/4c minced fresh parsley4c cubed cooked chicken(skinless-breast)1med onion finely chopped1can mushroom stems&pieces(drained)14 manicotti shellsSAUCE6tbsp butter6TBSP flour1/4tsp salt3-1/2c 1%milk3c Monterey jack(or cheddar0 cheese(shredded)4 TBSP Parmesan cheese(divided)
In a large mixing bow.,beat ream cheese until fluffy. Beat in the sour cream, parsley,salt and pepper. Stir in chicken. In a small skillet,cook onion and mushrooms in butter till 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 2-1/2 cups Monterey Jack cheese and 2 TBSP Parmesan cheese just until melted.
Spread about 1/2c cheese sauce tn each of 2 greased 11"x7"x2" dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350* for 25 min.
Uncover; sprinkle with remaining cheeses.
Bake 10-15 minutes longer or until bubbly and cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user GRETCHENKELLY.
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 2-1/2 cups Monterey Jack cheese and 2 TBSP Parmesan cheese just until melted.
Spread about 1/2c cheese sauce tn each of 2 greased 11"x7"x2" dishes. Top with stuffed shells and remaining sauce.
Cover and bake at 350* for 25 min.
Uncover; sprinkle with remaining cheeses.
Bake 10-15 minutes longer or until bubbly and cheese is melted.
Number of Servings: 7
Recipe submitted by SparkPeople user GRETCHENKELLY.
Nutritional Info Amount Per Serving
- Calories: 650.5
- Total Fat: 31.9 g
- Cholesterol: 152.1 mg
- Sodium: 986.5 mg
- Total Carbs: 41.7 g
- Dietary Fiber: 2.3 g
- Protein: 48.4 g
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