Chicken and Mushroom Manicotti
The recipe Chicken and Mushroom Manicotti can be made in around 1 hour and 15 minutes. For $2.07 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 648 calories, 36g of protein, and 49g of fat. This recipe from Taste and Tell Blog requires butter, salt and pepper, flour, and fresh parsley. 17438 people found this recipe to be scrumptious and satisfying. It works well as a rather inexpensive main course. Overall, this recipe earns an amazing spoonacular score of 80%. Mushroom Manicotti, Beef and Mushroom Manicotti, and Mushroom and Truffle Oil Manicotti are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 55 minutes
Ingredients:
3 tablespoons butter
4 oz cream cheese, softened
3 tablespoons flour
2 tablespoons minced fresh parsley
1 1/2 cups milk
1 1/2 cups shredded Monterey Jack Cheese
8 oz sliced mushrooms
1 tablespoon olive oil
3/4 cup diced onion
4 tablespoons grated Parmesan cheese
Salt and pepper
7-8 manicotti shells*
2 cups cooked shredded or cubed chicken
4 oz (1/2 cup) sour cream
Equipment:
oven
pot
frying pan
bowl
whisk
baking pan
aluminum foil
Cooking instruction summary:
Preheat oven to 350°F. Bring a large pot of salted water to a boil. Add the manicotti shells and cook until al dente according to the package directions. Drain and set aside.In the meantime, heat the olive oil in a large sauté pan over medium-high heat. Add the mushrooms. Cook until they start to soften, then add the onion and cook until both are cooked down and softened.Combine the cream cheese and sour cream in a large bowl. Add in the chicken, mushroom and onion mixture and parsley. Season to taste with salt and pepper. Gently stuff the cooked pasta with the filling.In a pan, melt the butter over medium heat. Whisk in the flour and allow to cook for 1 minute. Slowly whisk in the milk and continue to cook until slightly thickened, 2 to 3 minutes. Whisk in 3/4 cup of the Monterey Jack and 2 tablespoons of the Parmesan. Stir until the cheeses are melted.Spread a small amount of the sauce in the bottom of a 2 quart baking dish. Top with the stuffed shells and pour the remaining sauce over the top. Cover the dish with foil and bake for 30 minutes. Uncover and top with the remaining cheeses, then bake until the cheese is melted and bubbly, 10-15 minutes longer. Top with additional minced parsley, if desired.
Step by step:
1. Preheat oven to 350°F. Bring a large pot of salted water to a boil.
2. Add the manicotti shells and cook until al dente according to the package directions.
3. Drain and set aside.In the meantime, heat the olive oil in a large sauté pan over medium-high heat.
4. Add the mushrooms. Cook until they start to soften, then add the onion and cook until both are cooked down and softened.
5. Combine the cream cheese and sour cream in a large bowl.
6. Add in the chicken, mushroom and onion mixture and parsley. Season to taste with salt and pepper. Gently stuff the cooked pasta with the filling.In a pan, melt the butter over medium heat.
7. Whisk in the flour and allow to cook for 1 minute. Slowly whisk in the milk and continue to cook until slightly thickened, 2 to 3 minutes.
8. Whisk in 3/4 cup of the Monterey Jack and 2 tablespoons of the Parmesan. Stir until the cheeses are melted.
9. Spread a small amount of the sauce in the bottom of a 2 quart baking dish. Top with the stuffed shells and pour the remaining sauce over the top. Cover the dish with foil and bake for 30 minutes. Uncover and top with the remaining cheeses, then bake until the cheese is melted and bubbly, 10-15 minutes longer. Top with additional minced parsley, if desired.
Nutrition Information:
covered percent of daily need
