Chicken Manicotti with Chive Cream Sauce
Posted on October 27, 2007
12 Manicotti pasta shells
8 oz Whipped cream cheese with chives&onion
2/3 cup Milk
1/4 cup Romano cheese grated
2 cups Cooked chicken chopped
1 10 oz pkg frozen broccoli, (chopped) thawed, and drained
1 4 oz jar pimiento chopped and drained
1/4 ts Pepper
Paprika to taste
Cook pasta shell according to package directions. Rinse with cold water; drain. Stir cream cheese in saucepan over medium heat until melted then add milk, stirring until blended. Stir in Romano cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 350F for 25 to 30 minutes or until heated through.
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