| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry, To be poste |
6 |
Servings |
INGREDIENTS
| 12 |
|
Packaged dried manicotti shells |
| 1 |
|
Container soft-style cream cheese with chives and onion; (8-ounce) |
| 2/3 |
c |
Milk |
| 1/4 |
c |
Grated Romano or Parmesan cheese |
| 2 |
c |
Chopped cooked chicken; (10 ounces) |
| 1 |
pk |
Frozen chopped broccoli; thawed and drained (10-ounce) |
| 1/2 |
|
Jar roasted red sweet peppers (7-ounce); drained and sliced, or one jar diced pimiento, drained (4-ounce) |
| 1/4 |
ts |
Pepper |
|
|
Paprika |
INSTRUCTIONS
Cook the manicotti shells according to the directions. Drain shells; rinse
with cold water. Drain again. Meanwhile, for sauce, in a small heavy
saucepan melt cream cheese over medium-low heat, stirring constantly.
Slowly add milk, stirring till smooth. Stir in Romano or Parmesan cheese.
Remove from heat. For filling, in a medium mixing bowl stir together % cup
of the sauce, chicken, broccoli, roasted red sweet pepper or pimiento, and
pepper. Using a small spoon, carefully fill each manicotti shell with about
1/4 cup of the filling. Arrange the filled shells in a 3-quart rectangular
baking dish. Pour the remaining sauce over the shells. Sprinkle with
paprika. Cover with foil. Bake in a 350 degree oven for 25 to 30 minutes or
till heated through. Makes 6 main-dish servings.
Recipe by: Better Homes and Gardens Cooking for Today - Pasta
Posted to TNT Recipes Digest by "Lynn Ratcliffe" <mcgrew@ntr.net> on Apr 4,
1998
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