1 (8 oz.) pkg. cream cheese, softened
1 cup dairy sour cream
1/4 cup minced fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
4 cups cubed cooked chicken
1 medium onion, finely chopped
1 tbsp. butter
14 manicotti shells (uncooked)

In a large mixing bowl, beat cream cheese until fluffy. Beat in dairy sour cream, parsley, salt and pepper. Stir in chicken.

Note: If you want a creamier texture, place the cream cheese, sour cream and chicken in a food chopper.

In a small skillet, cook onion in butter until tender; add to chicken mixture. Stuff into manicotti shells.

Tip: To make this easier, put mixture into a baggie, seal it up, cut the tip off of corner of bag and pipe into tube.

SAUCE:

6 tbsp. butter
6 tbsp. all-purpose flour
1/4 tsp. salt
3 1/2 cups milk
3 cups shredded Monterey Jack cheese or cheddar cheese, divided
4 tbsp. shredded Parmesan cheese, divided

In a large saucepan, melt butter. Stir in flour and salt until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in 2 1/2 cups Monterey Jack cheese and 2 tablespoons Parmesan cheese just until melted. Spread about 1/2 cup cheese sauce in each of two greased 11x7x2-inch. dishes. Top with stuffed shells and remaining sauce.

Cover and bake at 350°F for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake for 10 to 15 minutes longer or until bubbly and cheese is melted.

Makes 7 servings.

Submitted by: jewels