Manicotti with Chicken Mushroom Cream Sauce
This hearty dish is sure to be a family favorite.
Ingredients
- 1 Package Louisa Mini Manicotti
- 4 tbsp. butter
- 2 cloves garlic, chopped
- 2 cups heavy cream
- 1 cup Parmesan cheese, grated
- 2 cups white or Portobello mushrooms, sliced
- Salt and pepper
- 1 pound pulled roasted chicken
- 2 tbsp. parsley, chopped
Directions
- Preheat oven to 375°F.
-
Meanwhile place a saucepot over medium heat add butter. Swirl pan to coat bottom. Sauté garlic for 1 minute, until fragrant (being careful not to burn). Add mushrooms and cook for 8-10 minutes.
- Add heavy cream and bring to a simmer, reduce heat to medium low. Once mixture has reduced, season with salt and pepper to taste.
- In a bowl mix Mini Manicotti with sauce and chicken. Place in a 13" x 9" baking dish. Sprinkle with Parmesan.
- Cover with aluminum foil and bake in oven for 35 minutes.
- Remove foil and cook for an additional 5 minutes, or until top turns slightly brown.
- Remove from oven and let rest for 3-5 minutes. Sprinkle with parsley before serving.
Mini Manicotti
