Hi all, Found this recipe, and it sounds so different and good that I decided it ought to be posted here! The sauce seems to just cry out for Rotel tomatoes or my new ground fresh chili paste--must try and see! This recipe is copied from the San Luis Obispo Telegram-Tribune website, found under the Wednesday updates in Betsy's " Nibbles." Chicken and Cheese Manicotti
•1 package manicotti noodles (large pasta tubes) •Sauce: •1/2 cup butter •1/2 cup flour •3 cups chicken broth •1 cup milk •2 cups grated sharp cheddar cheese •1/4 tsp. tabasco sauce •Filling: •11/2 cups finely chopped cooked chicken, turkey, or tuna •1/2 cup onion, finely chopped •1/4 cup minced parsley •1/4 tsp. ground thyme •1/4 tsp. garlic salt •1/2 cup finely chopped celery •1 cup sharp Cheddar cheese, grated •1/4 cup dry white wine •salt and pepper •Prepare manicotti noodles according to package directions. Combine filling ingredients, and set aside. In a saucepan, melt butter and whisk in flour until smooth. Gradually stir in chicken broth, milk, cheese and tabasco sauce; cook until mixture thickens to a sauce consistency, stirring frequently.
•Preheat oven to 375 degrees. Meanwhile, stuff filling into manicotti tubes. Pour 1 cup of the cheese sauce into a 2 quart baking dish. Arrange manicotti in rows in baking dish; pour remaining sauce over all. •Bake at 375 degrees for one hour, or microwave covered with waxed paper for 30 minutes. Copied from the San Luis Obispo Telegram-Tribune website
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