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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|Serving Size: 1 Serving (291g)|
|Recipe Makes: 8|
|Calories from Fat: 445 (60%)|
|Amt Per Serving||% DV|
|Total Fat 49.4g||66 %|
|Saturated Fat 24.3g||122 %|
|Monounsaturated Fat 15.6g|
|Polyunsanturated Fat 5.2g|
|Cholesterol 208.8mg||64 %|
|Sodium 461mg||16 %|
|Potassium 472mg||12 %|
|Total Carbohydrate 35.3g||10 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 34.6g|
|Protein 39.8g||57 %|
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Calories per serving: 747
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