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Baked Pasta with Chicken and Mushroom Filling

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  • listmoms@xxx.xxx
    * Exported from MasterCook * Baked Pasta with Chicken and Mushroom Filling Recipe By : Susan Wilson Serving Size : 1 Preparation Time :0:00
    Message 1 of 1 , Mar 26, 1999
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      * Exported from MasterCook *

      Baked Pasta with Chicken and Mushroom Filling

      Recipe By : Susan Wilson
      Serving Size : 1 Preparation Time :0:00
      Categories :
      Amount Measure Ingredient -- Preparation Method
      -------- ------------ --------------------------------
      1 manicotti shells
      1/2 c chopped onion
      3 tb butter
      3 tb flour
      2 c milk
      1/2 c dry white wine
      1 c mozzarella cheese -- shredded
      1 pn ground nutmeg
      grated parmesan cheese
      -----filling-----
      2 chicken breasts
      1 bay leaf
      1/2 c mushrooms -- chopped
      1/3 c chopped onion
      1/4 ts dried basil -- crushed
      1/4 ts dried thyme -- crushed
      1/8 ts paprika
      1/2 ts salt
      1 tb butter
      2 lg eggs -- beaten
      1/2 c grated parmesan cheese

      Cook pasta in boiling, salted water until tender; drain. Rinse in cold
      water; drain, set aside. In a saucepan, cook onion in butter or margarine
      until tender. Stir in flour; add milk all at once. Cook and stir until
      thickened and bubbly. Add wine. Stir in shredded cheese until melted. Stuff
      cooked pasta shells with chicken and mushroom filling and arrange in
      greased 7x12x2 inch baking dish. Prepare chicken filling (below) and stuff
      pasta shells.

      Pour cheese mixture over pasta; Sprinkle with nutmeg. Cover with foil and
      bake at 350 degrees for 25 to 30 minutes, or until heated through. Pass
      parmesan cheese.

      Chicken and Mushroom Filling: In saucepan, combine chicken, bayleaf, and2
      cups water; cover and simmer about 20 minutes or till tender. Remove meat;
      cool slightly. discard skin and bones. Finely chop or grind chicken. set
      aside. In medium saucepan, cook mushrooms, onion, basio, thyme, paprika,
      and salt in butter or margarine until vegetables are tender. Remove from
      heat; cool. Blend in eggs, Parmesan cheese, and chopped or ground cooked
      chicken. Use
      this filling to stuff pasta shells.


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