Creamy Chicken Manicotti
Posted by Lively50 on Family Fare
Source:
"Southern Living CD Cookbook"
Copyright:
"1987, 1994 Oxmoor House, Inc."
Start to Finish Time:
"1:20"
Per Serving (excluding unknown items): 59 Calories; 6g Fat (85.6% calories
from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 60mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat.
NOTES : I subbed jumbo shells for the manicotti, used cream of mushroom and
cream of chicken soup for the cream chicken mushroom soup. Doubled the
recipe. Served with a green salad.
List of Ingredients
8 manicotti shells
1 can creamy chicken mushroom soup -- (10-3/4-ounce)
undiluted
1/2 cup commercial sour cream
2 cups chopped cooked chicken
1/4 cup chopped onion
2 tablespoons butter or margarine -- melted
1 can sliced mushrooms -- (4-ounce) undrained
1 cup shredded Cheddar or Monterey Jack cheese -- (about 4
ounces)
Recipe
Cook manicotti shells according to package directions, omitting salt; drain
shells,
and set aside.
Combine soup and sour cream; stir well. Combine half of soup mixture and
chicken;
stir well. Set aside remaining soup mixture. Stuff manicotti shells with
chicken mixture; place in a greased 12- x 8-x 2-inch baking dish.
Saute onion in butter in a large skillet until tender; add mushrooms. Stir
reserved soup mixture into mushroom mixture. Spoon over manicotti; bake,
uncovered, at 350 degrees for 15 minutes. Sprinkle with cheese, and bake an
additional 5 minutes. Serves 4
|
|
member logon
