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Chicken-Stuffed Manicotti

Yields4 Servings

Stuffing
 2 cups finely chopped cooked chicken
 4 tbsp minced parsley (or 1 T dry)
 1 tbsp minced fresh thyme (or 1 t dry)
 ½ cup finely chopped celery
 1 cup grated Monterey Jack cheese
 3 tbsp dry white wine
 ½ tsp salt
 8 manicotti, cooked (slightly underdone) and drained
Sauce
 6 tbsp butter
 6 tbsp flour
 3 cups chicken broth
 1 tbsp fresh tarragon, minced (or 1 t dried)
 1 cup grated Monterey Jack cheese
 salt to taste
1

Preheat the oven to 375 degrees.

Melt the butter in a 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 the tarragon, cheese and salt, and cook until the cheese is melted.

2

Spoon a light film of the sauce over the bottom of an 11 3/4 x 7 1/2 x 1 3/4 baking dish. Make a single layer of manicotti, leaving room for expansion, and spread the remaining sauce over it. Cover with foil and bake 30 minutes.

Nutrition Facts

Servings 4