In large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken. In a small skillet, cook onion and mushrooms in better 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 Monterey cheese and 2 TBSP Parmesan cheese just until melted.
Spread about 1/2 cup cheese sauce in each of two greased 11 X 7 dishes. Top with stuffed shells adn remaining sauce. Cover and bake at 350 for 25 minutes.
Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.
Originally Submitted
4/24/2008
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