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:
•½ cup butter
•½ cup flour
•3 cups chicken broth
•1 cup milk
•2 cups grated sharp cheddar cheese
•¼ tsp. tabasco sauce

•Filling:
•1½ cups finely chopped cooked chicken, turkey, or tuna
•½ cup onion, finely chopped
•¼ cup minced parsley
•¼ tsp. ground thyme
•¼ tsp. garlic salt
•½ cup finely chopped celery
•1 cup sharp Cheddar cheese, grated
•¼ 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