Here's a tasty new way to use up leftover poultry after the holidays. It's a long-standing favorite at our house.
Chicken Broccoli Manicotti
Ingredients
- 12 uncooked manicotti shells
- 1 small onion, chopped
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 cup half-and-half cream
- 1 cup chicken broth
- 1-1/2 cups shredded Monterey Jack cheese
- 1/4 cup shredded Parmesan cheese
- filling:
- 2 large eggs, lightly beaten
- 3/4 cup soft bread crumbs
- 1/4 cup minced fresh parsley
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 4 cups cubed cooked chicken breasts
- 6 cups frozen chopped broccoli, thawed
Directions
- Cook manicotti according to package directions. For sauce, in a saucepan, saute onion in butter. Stir in flour and salt until blended. Gradually whisk in cream and broth; bring to a boil. Cook and stir for 1-2 minutes or until thick and bubbly. Stir in cheeses just until melted.
- In a bowl, combine the eggs, bread crumbs, parsley, pepper flakes, salt and nutmeg. Stir in chicken and broccoli; add 1 cup sauce. Drain manicotti; stuff with chicken mixture.
- Spread about 1/2 cup cheese sauce in two greased 11x7-in. baking dishes. Top with manicotti; pour remaining sauce over manicotti. Cover and bake at 350° for 35-40 minutes. Uncover and bake 5 minutes longer or until golden brown.
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