24 Manicotti tubes (I use Barilla)

FILLING:

3 cups cubed chicken (boneless & skinless)
2 (10 oz. ea.) pkgs. frozen spinach (thawed and drained)
1 cup fresh mushrooms (sliced or chopped)
1/2 cup diced onion
1/2 cup Asiago cheese
1/2 cup Parmesan cheese (other Italian cheeses optional)
2 eggs
1/4 cup dairy sour cream
1/2 tsp. paprika
1 tsp. garlic (powder or minced)
1/2 tsp. salt
freshly ground pepper, to taste

SAUCE:

1/2 tbsp. butter (melted)
2 tbsp. flour (for thickness)
1-2 cups milk (based on thickness)
1/4 tsp. nutmeg
1/2 tsp. garlic
1/2 cup shredded Asiago Cheese
1/2 cup Parmesan Cheese
1/2 cup dairy sour cream

Boil Manicotti tubes according to instructions (you may use crepes instead).

Boil chicken and cube.

In a large skillet pan, cook mushrooms, onion, and spinach (sprinkle with salt and garlic). Add chicken when mushrooms are about half-way cooked. Once cooked, place in a bowl. Add remaining ingredients to bowl mixture. Set aside.

In sauté pan, melt butter... Begin stirring in flour and milk (alternating and constantly stirring with a whisk). Add entire milk before adding remaining ingredients. Add milk or flour to help with consistency. Sauce should be thick, but still loose enough to pour.

Fill Manicotti tubes and place in a greased 9x13-inch dish. Pour sauce over tubes. Sprinkle any remaining cheese and 1 bag of shredded Mozzarella cheese.

Bake at 375°F for 30 minutes or until cheese on top is golden bubbly.

Garnish with paprika and parsley.

Submitted by: Christy Harman