- Chicken Manicotti with Chive Cream Sauce
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 oz pkg (2 cups) frozen, diced cooked chicken, thawed or more
10 oz 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
3 quarts boiling, salted water for 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
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.
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.