| Chicken Manicotti
12 manicotti shells
1 (8 oz.) container soft-style cream cheese with chives & onion
2/3 c. milk
1/4 c. Romano or Parmesan cheese
2 c. cooked, diced chicken
10 oz. chopped broccoli
4 oz. jar pimento
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Cook manicotti shells as directed, remove before completely soft. Drain and rinse. Meanwhile for sauce, stir cream cheese until melted and milk. Stir until smooth. Stir in Romano or Parmesan cheese. For filling: 3/4 cup sauce, chicken, broccoli, pimento. Stuff manicotti. Pour remaining sauce atop shells. Bake at 350ºF. for 25 minutes. Chicken Manicotti
1 1/2 c. chopped cooked chicken or turkey
1 c. sm. curd cottage cheese
1 egg, beaten
1/4 c. minced onion
2 tbsp. minced parsley
1/4 tsp. Italian seasonings
1/4 c. bell pepper, chopped
Combine all these ingredients in bowl. Cook 8 manicotti shells in water according to directions - only cook 6 minutes (cook in the broth the chicken cooked in). Remove shells from water or broth carefully with slotted spoon--drain well and pat dry with paper towel. Fill shells with the chicken mixture.
Cheese Sauce
3 tbsp. butter or margarine
3 tbsp. flour
2 c. milk
1 1/2 c. shredded Muenster, Jack or Cheddar cheese or mixture
1/4 tsp. salt
1/2 tsp. Worcestershire sauce
Melt butter in large heavy skillet. Stir in flour and cook, stirring 1 minute. Add milk and cook and stir until sauce comes to a boil and thickens. Stir in cheese, salt and Worcestershire sauce. Cook stirring over low heat until cheese melts. Do not allow to boil. Spoon 3/4 cup of cheese sauce in 9x13 dish and place manicotti shells which have been filled on top of the sauce; top with remaining cheese sauce, then top with bread crumbs.
Buttered Crumbs:
2 tbsp. butter or margarine
1/8 tsp. paprika
1 c. soft bread crumbs (about 2 slices of fresh white bread, torn)
Melt butter in small skillet. Stir in paprika. Put bread crumbs in and turn until well coated. Put on top of shells and bake at 350ºF. about 30 minutes or until heated through. Chicken Manicotti
8 manicotti, cooked slightly underdone, and drained
2 c. finely chopped cooked chicken
4 tbsp. minced parsley
1 tsp. thyme, crumbled
1/2 c. finely chopped celery
1 c. grated white sharp Cheddar cheese
3 tbsp. dry white wine
Combine chicken with remaining ingredients. Divide the stuffing into 8 parts and stuff the manicotti. SAUCE:
6 tbsp. butter
6 tbsp. flour
3 c. chicken broth
3 tsp. chicken bouillon crystals
1 tsp. tarragon, crumbled
1 c. grated white shard Cheddar cheese
Melt butter in saucepan and slowly stir in the flour, cooking 3 minutes. Slowly add the chicken broth, cooking 3 minutes more until the sauce is smooth and thickened. Add tarragon, cheese, and cook until cheese is melted. Preheat oven to 350ºF. Spoon a light film of sauce over the bottom of an 11 3/4 x 7 1/2 x 1 3/4 inch pan. Make a single layer of manicotti; leaving room for expansion, and spread the remaining sauce over it. Cover with foil and bake 40 minutes. |
