Chicken-Stuffed Manicotti



 
    8                         manicotti shells
      1/4  cup           butter or margarine
      1/2  pound       fresh mushrooms
    2      cups           finely minced cooked chicken
      1/2  cup            finely chopped fresh parsley
      1/2  cup            fresh white bread crumbs
      1/4  cup            finely chopped onion
    2                          eggs -- slightly beaten
    1      teaspoon      salt
    1      teaspoon      thyme
    1      teaspoon      Worcestershire sauce
      1/8  teaspoon      pepper
    3      cups               tomato sauce
                         Grated Parmesan cheese

Melt butter in skillet and saute mushrooms 5 minutes. Whirl in
blender to make a smooth paste. In a large bowl, combine
mushrooms, chicken, parsley, bread crumbs, onion, salt, eggs,
thyme, Worcestershire sauce and pepper; mix well. Pour a thin
layer of sauce in bottom of a 13x9-inch baking pan.
Fill cooked manicotti shells with mushroom-chicken mixture.
  Arrange in single layer over sauce. Top with remaining sauce.
Sprinkle with cheese.
  Bake 30 to 40 minutes at 350 F.

Serves 4