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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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From Cook It Light. Omit the salt if using salted chicken stock. This was a bit time consuming but worth it for a yummy healthy manicotti dish that even my kids liked. Ingredients:
3 tablespoons margarine |
1 garlic clove, minced |
1/2 cup flour |
2 1/4 cups chicken stock |
1 1/2 cups skim milk |
1 teaspoon dried marjoram, crushed |
1/2 teaspoon dried oregano, crushed |
1/2 teaspoon paprika |
1/2 teaspoon salt (optional) |
1/8 teaspoon pepper |
1 dash cayenne pepper |
4 ounces reduced-fat cheddar cheese, shredded |
3/4 cup celery, chopped fairly finely |
3/4 cup onion, chopped |
3 cups cooked chicken, shredded |
12 manicotti, cooked |
Directions:
1. Melt 3 T margarine in large saucepan over medium heat.
2. Add garlic and cook until it starts to sizzle.
3. Add the flour and stir one minute (no browning).
4. Slowly whisk in 2 cups of chicken stock and the milk until it comes to a boil.
5. Cook and stir one minute more.
6. Remove all but 2 cups of the sauce and set aside.
7. To the remaining 2 cups of sauce add the cheese and stir over low heat until it melts; set aside.
8. In a skillet, saute the onion and celery in the remaining 1/4 cup chicken stock until it is soft, about 15 minutes.
9. Combine the vegetables and chicken with the cheeseless sauce.
10. Carefully fill each manicotti shell with 1/3 cup filling and place in a 9x13-inch baking dish that has been sprayed with nonstick spray.
11. Pour the cheese sauce evenly over the manicotti and bake at 350 degrees for 20-30 minutes til hot and bubbly.
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