Stuffed Manicotti In Cream Sauce

Having a holiday get-together? This generous recipe makes a great dinner for a crowd.

Cream Sauce

1/2 cup butter or margarine
1/2 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
4 cups milk
1 cup heavy cream

Filling

2 cups cooked chicken, finely minced
1/2 pound sliced boiled ham, finely minced
1 pound cooked mushrooms, finely minced
2 cups grated Parmesan cheese
1 tablespoon flaked parsley
1 tablespoon freeze-dried chives
1-1/2 packages manicotti shells

Oven: 375 degrees

In a saucepan, melt the butter, then blend in the flour, salt, and pepper. Gradually add the milk. Cook, stirring, until smooth and thick. Stir in the cream and heat only to the boiling point. Set aside.

In bowl, mix together the chicken, ham, mushrooms, one cup of Parmesan cheese, parsley and chives. Blend in one cup of the prepared sauce.

Prepare manicotti according to package directions. Fill the cooked shells with the meat mixture. Pour half the remaining sauce in the bottom of a large, shallow, circular baking dish. Arrange filled manicotti spokewheel fashion over sauce. Cover with remaining sauce and sprinkle top with remaining cup of cheese. Bake about twenty minutes or until golden. Serves ten.

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