Creamy Chicken Manicotti
4 to 6 servings
1 package (8 ounces) manicotti shells
2 containers (8 ounces each) soft cream cheese with chives and onions
2/3 cup milk
1/4 cup grated Parmesan cheese
1 package (10 ounces) refrigerated cooked and sliced chicken or 2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 jar (4 ounces) diced pimientos, drained
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spra y. Cook the manicotti shells according to package directions; drain well.
2. In a medium saucepan, heat the cream cheese and milk over medium-low heat until the cheese melts. Stir in the Parmesan cheese until smooth.
3. In a large bowl, combine 3/4 cup cream cheese mixture, the chicken, broccoli, pimientos, and black pepper; mix well. Carefully spoon the filling into 12 manicotti shells and place in the baking dish.
4. Pour the remaining cream mixture over the shells. Sprinkle with paprika then cover and bake for 25 to 30 minutes, until heated through.
4 to 6 servings
1 package (8 ounces) manicotti shells
2 containers (8 ounces each) soft cream cheese with chives and onions
2/3 cup milk
1/4 cup grated Parmesan cheese
1 package (10 ounces) refrigerated cooked and sliced chicken or 2 cups chopped cooked chicken
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 jar (4 ounces) diced pimientos, drained
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking spra y. Cook the manicotti shells according to package directions; drain well.
2. In a medium saucepan, heat the cream cheese and milk over medium-low heat until the cheese melts. Stir in the Parmesan cheese until smooth.
3. In a large bowl, combine 3/4 cup cream cheese mixture, the chicken, broccoli, pimientos, and black pepper; mix well. Carefully spoon the filling into 12 manicotti shells and place in the baking dish.
4. Pour the remaining cream mixture over the shells. Sprinkle with paprika then cover and bake for 25 to 30 minutes, until heated through.