1 lb. mushrooms, finely chopped
3 cloves garlic, minced
3 tbsp. extra virgin olive oil
2 cups finely chopped cooked chicken
2 hard-cooked eggs, finely chopped
1/8 tsp. thyme
1/2 tsp. rosemary
1/4 cup heavy cream
3 tbsp. butter
3 tbsp. flour
1 cup low sodium chicken broth
1 cup milk
salt and pepper, to taste
1/2 cup grated Parmesan cheese
6 fresh manicotti

Combine mushrooms and garlic and brown lightly in hot oil in a saucepan. Add chicken, eggs, thyme and rosemary. Stir in cream and set mixture aside.

In another saucepan, melt butter. Stir in flour and cook for 1 minute. Remove from heat and stir in broth and milk. Cook, stirring constantly, until mixture thickens and comes to a boil.

Stir in salt, pepper and cheese.

Preheat oven to 375°F.

Put 1/2 cup of the cheese sauce in the bottom of a buttered 13" x 9" x 3" baking dish. Stuff the manicotti with the chicken mixture and place in the baking dish.

Pour remaining cheese sauce over top of manicotti. Cover the baking dish with aluminum foil.

Bake manicotti 50 to 60 minutes, or until manicotti are tender. Remove cover during last 5 minutes of baking time.

Makes 6 servings.