Chicken Manicotti with Chive Cream Sauce
	
	
	
	12      manicotti pasta shells
	8 ozs   whipped cream cheese w/chives&onion
	2/3 cup milk
	1/4 cup Romano cheese -- grated
	2 cups  cooked chicken -- chopped
	1 10 oz pkg frozen broccoli (chopped) -- thawed/drained
	1 4 oz  jar pimiento -- chopped/drained
	1/4 tsp pepper
	        paprika to taste
	
	
	
	
	Cook pasta shell according to package directions. Rinse with cold
	water; drain. Stir cream cheese in saucepan over medium heat until melted
	then add milk, stirring until blended. Stir in Romano cheese. Reserve
	3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos
	and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the
	chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining
	sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 350F 
	for 25 to 30 minutes or until heated through. 


	
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