Recipe(tried): Baked Pasta with Chicken and Mushroom Filling

BAKED PASTA WITH CHICKEN AND MUSHROOM FILLING

1 box cannelloni or manicotti shells
Chicken and Mushroom Filling (recipe follows)
FOR THE CHEESE SAUCE:
1/2 cup chopped onion
2 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup shredded mozzarella or swiss cheese
Pinch ground nutmeg
Grated parmesan cheese (for serving)

Cook pasta in boiling, salted water until tender; drain. Rinse in cold water; drain, set aside.

In a saucepan, cook onion in butter or margarine until tender. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.

Stuff cooked pasta shells with chicken and mushroom filling and arrange in greased 7x12x2 inch baking dish. Pour cheese mixture over pasta; Sprinkle with nutmeg.

Cover with foil and bake at 350 degrees F for 25 to 30 minutes, or until heated through. Pass parmesan cheese when serving.

CHICKEN AND MUSHROOM FILLING

2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms, chopped
1/3 cup chopped onion
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried thyme, crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs, beaten
1/2 cup grated parmesan cheese

In saucepan, combine chicken, bay leaf, and 2 cups water; cover and simmer about 20 minutes or till tender. Remove meat; cool slightly. discard skin and bones. Finely chop or grind chicken; set aside.

In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cool. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff pasta shells.

Makes 4 servings
Source: Susan Wilson