Title: Chicken manicotti with chive cream sauce
 Categories: Poultry, To be poste
      Yield: 6 Servings
 
     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
 
  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