Chicken Manicotti With White Sauce

• 6 ounces cream cheese, softened
• 1 cup sour cream
• 1/4 cup minced fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups cubed cooked chicken
• 1 medium onion, finely chopped
• 1 can (8 ounces) mushroom stems and pieces, drained
• 1 tablespoon butter
• 14 manicotti shells, cooked and drained
• 6 tablespoons butter
• 6 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3-1/2 cups 2% milk
• 3 cups shredded Monterey Jack or cheddar cheese
• 4 tablespoons shredded Parmesan cheese, divided

1. In a large bowl, beat cream cheese until fluffy. Beat in the sour cream, parsley, salt and pepper until blended. Stir in chicken. In a small skillet, cook onion and mushrooms in butter until tender; add to chicken mixture. Stuff into manicotti shells.
2. 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.
3. Spread about 1/2 cup cheese sauce in each of 2 greased 11x7-in. dishes. Top with stuffed shells and remaining sauce.
4. Cover and bake at 350u0b0 for 25 minutes. Uncover; sprinkle with remaining cheeses. Bake 10-15 minutes longer or until bubbly and cheese is melted.

cream cheese, sour cream, fresh parsley, salt, pepper, chicken, onion, mushroom stems, butter, shells, butter, allpurpose, salt, milk, shredded monterey, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-manicotti-with-white-sauce/ (may not work)