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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

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.

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2 of 3 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Chicken Manicotti with Chive Cream Sauce, April 13, 2004 - 05:56 PM
Reviewer: Jamie from San Diego, CA
As a newly married woman, I am enjoying experimenting with different recipes, and feeding them to my husband for his approval. This recipe was fairly easy to make. I shredded the chicken to make the stuffing a little easier to work with. It turned out delicious, and I served it with French bread and salad. I would suggest experimenting with some different spices to add extra flavor.

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1 of 1 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Very Very Tasty, September 8, 2004 - 04:16 PM
Reviewer: Cristina from Whittier, CA
I have been cooking this recipe for over a year now and it's absolutely one of the items my fiance and I love to have. One suggestion I do have, instead of brocoli, I use raw chopped mushrooms. I'm cooking this tonight for my fiance's family. It should be a hit!

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