Ingredients Jump to Instructions ↓

  1. 12 packaged dried manicotti shells

  2. 1 8-ounce container soft-style cream cheese with chives and onion

  3. 2/3 cup milk

  4. 1/4 cup grated Romano or Parmesan cheese

  5. 2 cups chopped cooked chicken (10 ounces)

  6. 1 10-ounce package frozen chopped broccoli, thawed and drained

  7. 1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained

  8. 1/4 teaspoon pepper

  9. Paprika

Instructions Jump to Ingredients ↑

  1. Cook the manicotti shells according to package directions. Drain shells; rinse with cold water. Drain again.

  2. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.

  3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, the chicken, broccoli, roasted red sweet pepper or pimiento, and pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.

  4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.

  5. Bake in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.

  6. Make-Ahead Tip: Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F oven for 35 to 40 minutes or until heated through.


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