Manicotti With Creamed Chicken And Almonds Recipe

Cook manicotti according to package directions; set aside on tinfoil and spread out so which manicotti don't stick together.

Place chicken in bowl with vermouth and squeeze lemon over meat.

Sprinkle with salt and pepper and set aside.

Heat 1 1/2 Tbsp.

butter in saucepan and add in onion.

Cook, stirring till onion is wilted.

Sprinkle with flour and cook, stirring with wire whisk or possibly fork.

Add in broth, stirring rapidly with whisk.

When thickened and smooth, add in 1/4 c. cream.

Simmer about 10 min, stirring occasionally; then add in Gruyere cheese and salt and pepper to taste.

Stir to blend and set aside.

Meanwhile, heat 1 tsp.

butter in small skillet and add in almonds in one layer.

Place in 350 degree oven and bake till golden, shaking the skillet and stirring the almonds from time to time so they will not burn.

Remove and let cold.

Add in cheese sauce and almonds to chicken, along with remaining heavy cream, egg (if the egg is large, beat, measure and use only half), ricotta cheese, 4 Tbsp.

Parmesan and minced parsley.

Blend well with fork or possibly whisk.

To assemble, spoon equal amounts of chicken mix down center of each manicotti and roll up to enclose filling.

In baking dish large sufficient to hold rolled manicotti in one layer, spoon sufficient sauce into dish to cover bottom.

Arrange filled manicotti over sauce and cover with remaining sauce.

Bake, covered for 30 to 40 min at 350 degrees till piping warm and bubbling.

Sprinkle with remaining 2 Tbsp.

Parmesan cheese and run briefly under the broiler to glaze.

Sprinkle with grated lemon rind and serve warm.