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Thursday, October 27, 2011

A Childhood Treasure

Seems like it has been forever since I have been able to post and it was only last week. It is most definitely the start of the holiday season! Busy, busy, busy. We have had several events and lots of company. Every time I have company I always like to fix something special. So I contacted my childhood best friend's mom, and got a recipe from her about two weeks ago. My mother and father-in-law came to visit one night last week and I made this delicious meal called chicken manicotti.

I remember the first time I had this dish. I had went to spend the night with my friend Kensley. Every weekend she was either at my house or I was at hers. We were inseparable.That night her mom made this pasta filled dish and I loved it. Kensley would call and invite me over whenever they had it thereafter. Her mom always was a wonderful cook. Her style of cooking was much more gourmet than my parents, who had a very southern style. Don't get me wrong my parents made wonderful meals growing up, but I loved going to their house to see what she made that was different. Kensley's home always smelled so good. Her mother had a way of making a home look beautiful. She just had that special touch. Even though Kensley and I are miles away from each other, I still consider her to be one of my best friends and we try to keep in touch as much as we can! I am very thankful for the childhood memories that I still  hold on to.

So, today I am going to share this recipe with you. It is so very simple and so very yummy. But beware, it is not a low fat dish!

Chicken Manicotti
8 manicotti shells
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chopped cooked chicken
1/4 cup chopped onion
2 Tbs. melted butter
4 ounce can mushrooms (undrained)
1 cup shredded Monterrey jack cheese

Cook shells until just barely tender with no salt, drain and set aside.

Mix soups with sour cream.
Mix half of the soup mix with chicken
Stuff shells with this mixture and place in a greased 9x13 pan.
Saute onion and butter, add mushrooms and remainder of soup mixture.
Spoon over shells and bake @ 350 for 15 min.
Top with cheese and bake 5 more min
*Recipe from Anita Culbertson

I do not stuff the shells. I slit them and then fill them and roll them back up. It saves me time. I also baked this with cheese on for the full 15 to 20 min. Here is a pic of my shells before sauce and cheese. Wish I had a picture of the finished product but I don't. So sorry! Needless to say there were no leftovers for us!

I hope you enjoy this dish as much as my family. I can guarantee it will be a treasure in your recipe box!

1 comment:

  1. Sounds tasty! I might have to try this out for Liam (if I can find some safe manicotti)! I love, love, love pasta!