Creamy Chicken Manicotti

Ingredients:

• 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 packages 

  Tyson® Grilled & Ready® Refrigerated 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
•  Freshly ground nutmeg (optional)
•  Snipped fresh flat-leaf parsley (optional)

Directions:

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 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® 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 cooked manicotti. (Or carefully spoon about 1/3 cup of filling into each shell.) Arrange filled manicotti in baking dish in a single layer. Pour remaining sauce over manicotti. Sprinkle remaining 1/4 cup Parmesan cheese over the sauce.

5. Bake, uncovered, 20 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with a sprinkling of ground nutmeg and parsley.

Serving Suggestion:

1. To make ahead: Prepare manicotti as directed through Step 4. Cover and refrigerate up to 24 hours. To serve, uncover and bake in a 400 degrees F oven 25-30 minutes or until manicotti are light golden and heated through. Let stand 5-10 minutes before serving. If desired, garnish with ground nutmeg and parsley.

 

Source:  recipe.com