Chicken Manicotti with White and Red Sauce

• 1 jar (26 Oz) Pasta Sauce
• 15 ounces, weight Ricotta Cheese
• 1/2 cups Grated Parmesan Cheese
• 2 whole Eggs, Beaten
• 1- 1/2 cup Mozzarella Cheese, Divided
• 1/4 cups Fresh Basil, Sliced Into Thin Strips (or 2 Tablespoons Dried)
• 1 whole Large Garlic Clove, Minced
• 1/2 teaspoons Salt
• 1/4 teaspoons Fresh Ground Pepper
• 2 cups Chicken, Cooked And Diced
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1/2 teaspoons Salt
• 2 cups Half-and-half
• 1/2 cups Grated Parmesan
• 1/4 teaspoons Fresh Ground Nutmeg
• 12 whole Manicotti Cooked, And Rinsed In Cold Water

1. For filling: In a medium size bowl combine, ricotta, 1/2 cup parmesan, eggs, and 1 cup of mozzarella.
2. Stir in basil, garlic, salt, pepper, and chicken until well combined.
3. Set aside.
4. For sauce: In a saucepan, melt butter and whisk in flour, and salt.
5. Cook for a few minutes, stirring constantly just until mixture starts to brown.
6. Whisk in half and half, stirring until it becomes thick.
7. Remove from heat and stir in 1/2 cup parmesan and nutmeg.
8. Pour into large casserole dish, spreading around to completely coat the bottom.
9. Place filling into a large ziplock bag.
10. Clip one corner and fill the cooked manicotti noodles from both sides and place over the white sauce.
11. Repeat with remaining manicotti and filling.
12. Pour the jar of red sauce over manicotti evenly.
13. Sprinkle with remaining 1/2 cup of mozzarella (or more if you like).
14. Bake at 375 degrees for about 25 minutes or until filling is heated through.
15. Serve with a green salad and garlic bread.
16. Enjoy!
17. Miss

pasta sauce, ricotta cheese, parmesan cheese, eggs, mozzarella cheese, fresh basil, garlic, salt, fresh ground pepper, chicken, butter, flour, salt, parmesan, fresh ground nutmeg, water

Taken from tastykitchen.com/recipes/main-courses/chicken-manicotti-with-white-and-red-sauce/ (may not work)