8 manicotti, cooked slightly underdone, and drained
2 c. finely chopped cooked chicken
4 tbsp. minced parsley
1 tsp. thyme, crumbled
1/2 c. finely chopped celery
1 c. grated white sharp Cheddar cheese
3 tbsp. dry white wine

Combine chicken with remaining ingredients. Divide the stuffing into 8 parts and stuff the manicotti.

SAUCE:

6 tbsp. butter
6 tbsp. flour
3 c. chicken broth
3 tsp. chicken bouillon crystals
1 tsp. tarragon, crumbled
1 c. grated white shard Cheddar cheese

Melt butter in saucepan and slowly stir in the flour, cooking 3 minutes. Slowly add the chicken broth, cooking 3 minutes more until the sauce is smooth and thickened. Add tarragon, cheese, and cook until cheese is melted.

Preheat oven to 350 degrees. Spoon a light film of sauce over the bottom of an 11 3/4 x 7 1/2 x 1 3/4 inch pan. Make a single layer of manicotti; leaving room for expansion, and spread the remaining sauce over it. Cover with foil and bake 40 minutes.