I usually don't measure the chicken and I add different cheeses depending on what I have in the frige!
Yield: 8 Ready in 1 hours, 30 minutes
15 people trying soon
|1 packageCream cheese; softened|
|1 cupSour cream|
|1/4 cupfresh parsley; minced|
|4 cupschicken; cooked, cubed|
|1 mediumOnion; finely chopped|
|1 cupMushrooms; finely chopped|
|1 14-oz packageManicotti shells; cooked and drained|
|6 tablespoonsAll purpose flour|
|1 1/2 cupsmilk|
|12 ouncesMonterey or cheddar cheese; shredded|
|4 tablespoonsParmesan cheese; shredded, divided|
|1/2 packageBoursin cheese; softened|
Chicken Manicotti Preparation
Par-boil shells until al dente. In a large mixing bowl, beat cream cheese until fluffy. Beat in sour cream, parsley salt and pepper. Stir in chicken, In a small skillet, cook onions 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 1/2 cups cheese and 2 tbs. parmasan cheese and boursin cheese just until melted.
Spread about 1/2 cup cheese sauce in each of the two greased 11x7x2 dishes. Top with stuffed shells and remaining sauce. Cover and bake 350 deg. for 25 min. Uncover; sprinkle with remaining cheeses. Bake 10-15 min longer or until bubbly and cheese is melted.
You can substitute the manicotta with lasagna if you prefer.
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Chicken Manicotti Reviews
4 years, 9 months, 3 weeks, 4 days, 2 hours, 34 minutes ago
[I posted this recipe.]
4 years, 11 months, 3 weeks, 2 hours, 45 minutes ago