Chicken Manicotti with Chive Cream Sauce
Ingredients
- 12 packaged manicotti shells
- 8-oz container soft-style cream cheese with chives and onions
- 2/3 cup milk
- 1/4 cup grated Romano cheese and/or Parmesan cheese or more
- 9 ounce pkg (2 cups) frozen, diced cooked chicken, thawed or more
- 10 ounce pkg frozen, chopped broccoli, thawed and drained
- 1/2 7-oz jar roasted sweet red peppers, drained and sliced or 4-oz jar
- diced pimiento, drained
- paprika
- 1/4 tsp ground black pepper
Instructions
Cook manicotti shells in 3 quarts boiling, salted water for 18 minutes or till tender but still slightly firm. Drain. Rinse with cold water, then drain well. In a small, heavy saucepan, stir cream cheese over medium-low heat until melted, then add milk, stirring until blended. Stir in Romano or Parmesan cheese. In a mixing bowl, stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper (or pimiento), and black pepper. Using a small spoon, carefully stuff each manicotti shell with about 1/3 cup of the filling. Arrange the shells in a 13x9x2 inch baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350F oven for 25 to 30 minutes, or till heated. Makes 6 servings Serving Suggestions: Lemon Dill Bread: Season softened margarine (or butter) with some finely shredded lemon peel and a little dried dill weed. Cut a loaf of sourdough bread into 1 inch slices, cutting to, but not through the bottom crust. Spread seasoned margarine (or butter) mix between slices. Wrap with foil; heat. Notes: Add 2-3 oz extra sharp white cheddar cheese while cooking the sauce. To the filling mixture, add 3 tablespoons ricotta cheese. Buy chicken tenders, and saute them in olive oil and garlic, then cut them up.