Ingredients Jump to Instructions ↓

  1. Chicken Manicotti with Chive Cream Sauce

  2. 12 packaged manicotti shells 8-oz container soft-style cream cheese with chives and onions

  3. 2/3 cup milk

  4. 1/4 cup grated Romano cheese and/or Parmesan cheese or more

  5. 9 oz pkg (2 cups) frozen, diced cooked chicken, thawed or more

  6. 10 oz pkg frozen, chopped broccoli, thawed and drained

  7. 1/2 7-oz jar roasted sweet red peppers, drained and sliced or 4-oz jar

  8. diced pimiento, drained paprika

  9. 1/4 tsp ground black pepper

  10. 3 quarts boiling, salted water for minutes or till tender but still slightly firm. Drain. Rinse with

  11. cold water, then drain well.

  12. In a small, heavy saucepan, stir cream cheese over medium-low heat

  13. until melted, then add milk, stirring until blended. Stir in Romano

  14. or Parmesan cheese.

  15. In a mixing bowl, stir together 3/4 cup sauce, chicken, broccoli,

  16. sweet red pepper (or pimiento), and black pepper.

  17. Using a small spoon, carefully stuff each manicotti shell with

  18. about 1/3 cup of the filling.

  19. Arrange the shells in a 13x9x2 inch baking dish. Pour the remaining

  20. sauce atop shells. Sprinkle with paprika. Cover with foil. Bake

  21. 350F oven for 25 to 30 minutes, or till heated.

  22. Makes 6 servings

  23. Serving Suggestions: Lemon Dill Bread: Season softened margarine

  24. (or butter) with some finely shredded lemon peel and a little dried

  25. dill weed. Cut a loaf of sourdough bread into 1 inch slices,

  26. cutting to, but not through the bottom crust. Spread seasoned

  27. margarine (or butter) mix between slices. Wrap with foil; heat.

  28. Notes:

  29. Add 2-3 oz extra sharp white cheddar cheese while cooking the sauce.

  30. To the filling mixture, add 3 tablespoons ricotta cheese.

  31. Buy chicken tenders, and saute them in olive oil and garlic, then

  32. cut them up.


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