Chicken Manicotti

Chicken Manicotti

2 packages (3 ounces each) cream cheese, softened

1 cup (8 ounces) sour cream

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups cubed cooked chicken

1 medium onion, finely chopped

1 can (8 ounces) mushroom stems and pieces, drained

1 tablespoon butter

14 manicotti shells, cooked and drained

SAUCE:

6 tablespoons butter

6 tablespoons all-purpose flour

1/4 teaspoon salt

3-1/2 cups 2% milk

3 cups (12 ounces) shredded Monterey Jack or cheddar cheese

4 tablespoons shredded Parmesan cheese, divided

In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.  In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 2-1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted.  Spread about 1/2 cup cheese sauce in each of two greased 11-in. x 7-in. dishes. Top with stuffed shells and remaining sauce.  Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.