SAUCE:

1/4 c. butter
1 clove garlic, crushed
1/4 c. flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. pepper
2 c. half & half
1/2 c. grated Parmesan & Romano cheese

MANICOTTI:

8 manicotti shells
2 tbsp. butter
3 tbsp. sliced green onions
1 (10 oz.) pkg. frozen, chopped spinach, thawed & drained
1 c. finely chopped cooked chicken
1 c. finely chopped cooked ham
1/2 c. grated Parmesan and Romano cheese
2 eggs, beaten
3/4 tsp. Italian seasoning
1/4 tsp. pepper

FOR SAUCE: Saute garlic in butter 3 minutes. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese until melted; set aside.

FOR MANICOTTI: Parboil shells, rinse and drain. Saute onion in butter until tender, about 3 minutes. Remove from heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill shells. Place in buttered 2-quart baking dish. Spoon sauce over filled manicotti. Bake 20 minutes. Then broil several inches from source of heat, about 5 minutes or until sauce is golden and bubbles. Serve immediately. Makes 4 servings.