Chicken Manicotti

16 ingredients
11 steps

Ingredients

  • 3 tablespoons margarine
  • 1 garlic clove, minced
  • 12 cup flour
  • 2 14 cups chicken stock
  • 1 12 cups skim milk
  • 1 teaspoon dried marjoram, crushed
  • 12 teaspoon dried oregano, crushed
  • 12 teaspoon paprika
  • 12 teaspoon salt (optional)
  • 18 teaspoon pepper
  • 1 dash cayenne pepper
  • 4 ounces reduced-fat cheddar cheese, shredded
  • 34 cup celery, chopped fairly finely
  • 34 cup onion, chopped
  • 3 cups cooked chicken, shredded
  • 12 manicotti, cooked

Directions

  1. 1
    Melt 3 T margarine in large saucepan over medium heat.
  2. 2
    Add garlic and cook until it starts to sizzle.
  3. 3
    Add the flour and stir one minute (no browning).
  4. 4
    Slowly whisk in 2 cups of chicken stock and the milk until it comes to a boil.
  5. 5
    Cook and stir one minute more.
  6. 6
    Remove all but 2 cups of the sauce and set aside.
  7. 7
    To the remaining 2 cups of sauce add the cheese and stir over low heat until it melts; set aside.
  8. 8
    In a skillet, saute the onion and celery in the remaining 1/4 cup chicken stock until it is soft, about 15 minutes.
  9. 9
    Combine the vegetables and chicken with the cheeseless sauce.
  10. 10
    Carefully fill each manicotti shell with 1/3 cup filling and place in a 9x13-inch baking dish that has been sprayed with nonstick spray.
  11. 11
    Pour the cheese sauce evenly over the manicotti and bake at 350 degrees for 20-30 minutes til hot and bubbly.

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