Chicken Manicotti with White Sauce

I was watching TV the other day and one of TV chefs made this dish. It looked SO good! She made it with crab, which I have a profound weakness for. But...IT Guy does not. So I knew if I were to make this, I'd have to change it up. Her recipe was a little more complicated so I dumbed it down for me. After all...this IS Simple Fare, right? Anyway....here's my easy take on a yummy recipe!

Chicken Manicotti with White Sauce



2 large chicken breasts
1 cup Ricotta
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon dried basil
salt and pepper to taste
12 manicotti shells

Preheat oven to 350 degrees.

On a baking sheet lined with parchment paper, place chicken that has been seasoned with salt and pepper. Bake 45 minutes or until chicken is done and juices run clear.

Cool chicken and shred with two forks or place in your mixer to shred using the paddle attachment for a few seconds.

Stir in the Ricotta, Parmesan, egg and basil. Stir to combine. Add shredded chicken.

Fill the uncooked manicotti shells with the chicken mixture.

Pour white sauce over the filled shells.

Cover dish with foil.

Bake for about 45 minutes until shells are tender.

Here's what you need.

I baked four chicken breasts but only used two. 

I saved the other two for another recipe. 

Look at me being all pro-active!

Shred your chicken. This is my new 

favorite way to shred chicken. 

In my Kitchenaid using the paddle attachment.

Love it!

Mix the cheeses, egg, basil and salt and pepper.

Then add the shredded chicken.

Then fill the uncooked manicotti. 

I just used my fingers and stuffed the filling down in there.

White Sauce

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted.

Add the flour and stir until smooth. Over medium heat a couple of minutes.

Pour milk into flour/butter mixture.

Bring to a boil. Cook 7 - 10 minutes, stirring constantly.

Remove from heat.

Season with salt and nutmeg, and set aside until ready to use.

Next make the white sauce.

Melt the butter then add the flour

 and cook that a minute or so. 

Then pour in the milk.

Bring to a boil, whisking the whole

 time....then add the salt, pepper and nutmeg.

Pour the sauce over the stuffed shells.

Bake it up then chow down!