chicken manicotti

• Chicken Manicotti with White Sauce 6oz cream cheese, softened

  1 cup (8 ounces) sour cream

  1 tsp garlic powder

  1/2 teaspoon salt

  1/4 teaspoon pepper

  4 cups cubed cooked chicken

  1 medium onion, finely chopped

  14 manicotti shells, cooked and drained In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, garlic, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells.

  SAUCE:

  6 tablespoons butter

  6 tablespoons all-purpose flour

  1/4 teaspoon salt

  3-1/2 cups 2% milk

  3 cups (12 ounces) shredded Monterey Jack

  8 tablespoons shredded Parmesan cheese

• In a large saucepan, melt 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 1/2 the Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Bake at 350° for 25 minutes. Uncover; sprinkle 4 table spoons of Parmesan cheese. Bake 10-15 minutes longer or until bubbly and cheese is melted. Yield: 7 servings. 

Original recipe from taste of home magazine January 2007. I left veggies out because we would rather have them on the side and I added garlic powder. I also add a little extra cheese on top. This is also good with the large shell noodles that can be stuffed.