Sherry's Luscious Chicken Manicotti
Makes:
7 servings
Total Time:
1 hr 5 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Pasta Entrees
what you need
- 2 pkg. (3 oz. each) Philadelphia Light Cream Cheese, softened
- 1 cup Breakstone's Lite Sour Cream
- 1/4 cup minced parsley
- 1/4 tsp. each salt & pepper
- 4 cups cubed cooked (leftover) chicken
- 1 med onion, finely chopped
- 1 can (8 oz.) mushroom stems & pieces
- 1 Tbsp. butter
- 14 manicotti shells, cooked & drained
- 6 Tbsp. butter
- 6 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 3-1/2 cups 1% milk
- 3 cups Kraft reduced-fat shredded cheddar cheese, divided
- 2 Tbsp. parmesan cheese
make it
In lg bowl, mix cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper. Stir in chicken.
In small skillet sprayed with cooking spray, cook onions & mushrooms in butter until tender, add to chicken mix. Stuff into manicotti shells.
For sauce: In lg saucepan, melt butter, stir in flour & salt until smooth. Gradually whisk in milk. Bring to a boil,cook and stir until thickened. Stir in 2-1/2 cups cheddar cheese and parmesan cheese just until melted. Spread 1/2 cup cheese sauce in each of two 11-in x 7-in x 2-in baking dishes that have been sprayed with cooking spray. Top with stuffed shells and remaining sauce.
Cover & bake at 350°F for 25 min. Uncover, sprinkle with remaining cheese. Bake 10-15 min more or until bubbly & cheese is melted.
Notes
This is a very filling dish. I tried my best to make it lower in fat and calories and still taste wonderful; which it does. Serve with a simple salad for a complete meal.
