Creamy Chicken Manicotti

• 8 dried manicotti shells
• 1/4 cup finely chopped onion
• 1/4 cup butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 (6 ounce) package Tyson(R) Grilled and Ready(R) Fully Cooked Refrigerated Grilled Chicken Breast Strips, finely chopped
• 1/2 cup chopped cooked ham
• 1 egg yolk
• 1/2 teaspoon ground nutmeg
• 1 1/4 cups grated Parmesan cheese
• 1 (15 ounce) container ricotta cheese
• Ground nutmeg (optional)
• Fresh flat-leaf parsley (optional)

1. Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.
2. For sauce, in a medium saucepan cook onion in hot butter over medium heat for 4 minutes or until tender but not brown. Stir in flour and salt. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat; set aside.
3. For filling, in a medium bowl combine Grilled & Ready(R) Grilled Chicken Breast Strips, ham, egg yolk, the 1/2 teaspoon nutmeg, 1 cup of the Parmesan cheese and the ricotta cheese. Pour about 1/2 cup of the sauce into a buttered 2-quart rectangular baking dish; spread in a thin layer over bottom of dish.
4. Use a pastry tube fitted with the largest tip to pipe the filling into the cooked manicotti. (Or carefully spoon about 1/3 cup of the filling into each shell.) Arrange the filled manicotti in the baking dish in a single layer. Pour the remaining sauce over the manicotti. Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.
5. Bake, uncovered, for 20 minutes or until manicotti are light golden and heated through. Let stand 5 to 10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

manicotti shells, onion, butter, allpurpose, salt, milk, tyson, ham, egg yolk, ground nutmeg, parmesan cheese, ricotta cheese, ground nutmeg, parsley

Taken from www.allrecipes.com/recipe/236057/creamy-chicken-manicotti/ (may not work)