Recipe from Tyson« Grilled & Ready« Chicken
1 hr 10 mins
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)
Preheat oven to 400 degrees F. Cook pasta according to package directions. Drain and rinse with cold water; drain and set aside.
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.
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.
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.
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.
Per Serving: cal. (kcal) 353, Fat, total (g) 20, chol. (mg) 100, sat. fat (g) 12, carb. (g) 21, fiber (g) 1, pro. (g) 22, vit. A (IU) 632, vit. C (mg) 1, sodium (mg) 614, calcium (mg) 333, Percent Daily Values are based on a 2,000 calorie diet
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