2 cooked, boneless chicken breast halves, shredded
1 (6oz) package quick cooking long grain and wild rice
1/2 teaspoon salt
1/3 cup all-purpose flour
6 Tbsp butter
1/2 teaspoon ground black pepper
1/2 cup chopped white onion
2 minced garlic cloves
3 chopped carrots
3 diced celery stalks
In a large pot over medium heat saute onion, garlic, carrots and celery, until softened. Then combine broth, water and chicken. Bring to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This spinach and cheese manicotti is an old family favorite. It starts with a smooth, creamy filling made of cottage cheese and spinach, and is rolled into a homemade crepe. Serve them with a salad, and you have a delicious dinner that your family will enjoy for years to come.