2 3-ounce packages soy cream cheeze, softened
1 cup (8 ounces) soy sour cream
1/4 cup fresh or 2 tablespoons dried parsley
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups cubed soy "chicken"
1 medium onion, finely chopped
1 8-ounce can mushrooms, drained
1 tablespoon margarine
14 manicotti shells, cooked and drained

Sauce:
6 tablespoons margarine
6 tablespoons flour
1/4 teaspoon salt
3 1/2 cups soy or rice milk
3 cups (12 ounces) shredded soy Monterey Jack or cheddar, divided
4 tablespoons shredded or grated soy Parmesan cheese, divided

In a large mixing bowl, beat cream cheeze, sour cream, parsley, salt and pepper until fluffy. Stir in the "chicken". In a skillet, cook onions and mushrooms in margarine until tender; add to chicken mixture. Stuff into manicotti shells.

In a large saucepan (can use pot from cooking shells), melt the margarine. Stir in flour and salt until smooth. Gradually whisk in soy milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 2 1/2 cups soy cheese and 2 tablespoons soy Parmesan.

Preheat oven to 350 degrees. Grease two 11x7x2-inch baking dishes. Spread about 1/2 cup cheeze sauce in each. Arrange stuffed manicotti in dishes and top with remaining cheeze sauce. Cover and bake 25 minutes. Uncover; sprinkle with remaining cheezes. Bake 10-15 minutes longer or until bubbly and cheezes are melted. Makes 7 servings.