Chicken Manicotti With Chive Cream Sauce - cooking recipe

Ingredients

12 packaged dry manicotti
1 (8 ounce) container soft cream cheese, with chives and onion (this is like the spreadable bagel cheese)
2/3 cup milk
1/4 cup grated romano cheese or 1/4 cup parmesan cheese
2 cups chopped, cooked chicken
1 (10 ounce) package frozen chopped broccoli, thawed and drained
1 ounces jars roasted red sweet peppers, drained and sliced or (4 ounce) jar diced pimentos, drained
1/4 teaspoon pepper
paprika, to taste

Preparation

Cook manicotti according to package directions and also cool manicotti shells according to package directions.
Drain shells; rinse with cold water.
Drain again.
Meanwhile, for sauce, in small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
Slowly add milk, stirring until smooth.
Stir in romano or parmesan cheese.
Remove from heat.
For filling, in a medium mixing bowl stir together 3/4 cup of sauce, the chicken, broccoli, red sweet peppers or pimento and pepper.
Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.
Arrange the filled shells in a 3-quart rectangular baking dish.
Pour the remaining sauce over shells.
Sprinkle with paprika.
Cover with foil.
Bake in a 350 degree oven for 25 to 30 minutes or until heated through.