| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 12 |
lg |
Stuffing shells pasta |
| 1 |
pk |
(8 oz) cream cheese |
| 1 |
tb |
Chives |
| 2/3 |
c |
Milk |
| 1/2 |
c |
Parmesan cheese |
| 2 |
c |
Cooked chicken breast; shredded |
| 1 |
pk |
(10 oz) frozen broccoli; thawed & drained |
| 1/4 |
ts |
Black pepper |
| 2 |
tb |
Diced pimento |
| 1 |
c |
Monterey jack cheese; shredded |
INSTRUCTIONS
Cook shells till el dante. (Slightly firm) Rinse in cold water to handle,
set aside. In a small saucepan warm cream cheese till melted. Stir in milk,
chives and parmesan cheese. Mix till smooth. In a mixing bowl, stir
together chicken, broccoli ,pepper, and pimento.Stir in 3/4 Cup of the
sauce, mix well and stuff into shells. Lightly oil a 9x13" pan or spray
with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top
with monterey jack and sprinkle with paprika. Cover with foil and bake at
350 for 30 minutes or till hot and bubbly.
NOTES : Be sure to drain broccoli well. I press between sheets of paper
towel. I also finely chop any big pieces of broccoli, like the stalks.
Pimento is optional, it makes for nice color. I also substitute green
onions finely chopped for the chives if I have some in the fridge to use
up. When mixing sauce it's easier to use a whip.
Recipe by: Lisa Lepsy-Original Posted to MC-Recipe Digest V1 #736 by
Babygoil@aol.com on Aug 11, 1997
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