Chicken Alfredo Manicotti
Manicotti is usually served in pasta tubes but The Yankee Chef is no comformist. I have always loved the soft texture and taste of crepes, so why not use these in a great Italian recipe? Depending on the size of your crepes, use more or less filling.
For 15 Serving(s)
- Nonstick cooking spray
- 1 teaspoon(s) minced garlic in oil
- 1/4 cup(s) butter or margarine, divided
- 2 cup(s) cooked chicken, diced small
- 3 tablespoon(s) flour
- 2 cup(s) milk
- 3/4 cup(s) Parmesan cheese
- 1/2 cup(s) cooked peas
- 1/2 cup(s) diced ham
- Salt and black pepper to taste
- 15 prepared crepes
Chicken Alfredo Manicotti Directions
- Preheat oven to 350-degrees F. Spray a casserole dish or high-sided oven pan with nonstick cooking spray; set aside. In a large skillet, heat garlic and 1 tablespoons butter over medium heat until melted. Continue cooking an additional 3 minutes to soften garlic. Add chicken and "stir-fry" for 3-4 minutes, or until chicken is hot. Transfer to a bowl to cool enough to handle.
- In a medium saucepan, add remainder of butter. Melt over medium heat and whisk in flour to create roux. Add the milk, whisk well to combine roux with the milk and bring to scalding. The milk will thicken as it cooks, but stir almost constantly or it will scorch. Remove from heat and add Parmesan cheese, peas, ham and season to taste with salt and pepper.
- Fill each crepe with eqal amounts of chicken in the center, spread out from one end to the other. Roll each crepe to enclose and place on prepared baking pan. Bake 6-8 minutes, or until slightly crisp on top. Carefully slide out oven rack and top with prepared Alfredo sauce. Bake an additional 12-14 minutes, or until hot and bubbling. Remove to serve 3 to a plate.