Creamy Chicken Manicotti recipe
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Ingredients
- 8 dried manicotti shells ¼ cup finely chopped onion ¼ cup butter 3 tablespoons all-purpose flour ¼ teaspoon salt 2 cups whole milk 1 (6 ounce) package Tyson® Grilled and Ready® Fully Cooked Refrigerated Grilled Chicken Breast Strips, finely chopped ½ cup chopped cooked ham 1 egg yolk ½ teaspoon ground nutmeg 1 ¼ cups grated Parmesan cheese 1 (15 ounce) container ricotta cheese 1 pinch Ground nutmeg 1 teaspoon Fresh flat-leaf parsley
Nutrition Info
- 339.7 caloriescarbohydrate: 21.1 gcholesterol: 91.5 mgfat: 18.4 gfiber: 0.8 gprotein: 22.3 gsaturatedFat: 10.6 gservingSize: -sodium: 520 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Creamy Chicken Manicotti
Directions
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Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water, drain and set aside.
For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat, set aside.
For filling, in a medium bowl combine Grilled & Ready® Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish, spread in a thin layer over bottom of dish.
Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.