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Chicken Manicotti w/Chive Cream Sauce Recipe

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This recipe for Chicken Manicotti w/Chive Cream Sauce, by , is from Rappahannock Shores Association Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Pam Bastian

Category:
Category:

Ingredients:  
Ingredients:  
1 box tube style manicotti shells (12 in box)
3 - 8 oz. round containers soft-style cream cheese and chives
1 cup milk
cup Krafts Parmesan Cheese (not refrigerated kind)
1 pkg. shredded Parmesan Cheese (I use only half)
2-3 boneless chicken breasts (2 1/2 cups total)
1 stalk fresh broccoli (steamed) break in small pieces
of a 7 oz. jar of roasted sweet peppers drained and chopped small
tsp. Pepper
Paprika

Directions:
Directions:
Cook manicotti shells in 3 qts. Boiling salted water until tender but still firm. Careful not to rip ends. Drain and rinse in cold water. Set out on wax paper and set aside

For sauce - stir cream cheese x 3 over medium-low heat till melted. Slowly add milk and stir till smooth. Stir in Krafts Parmesan cheese (if its a little thick just add a little more milk)

For chicken - boil chicken in salted boiling water until tender and cooked through. Cut into bite size pieces while hot and set aside.

For filling - in a large mixing bowl stir together cup sauce, chicken, cooked chopped broccoli, sweet red pepper, and black pepper. Taste to see if you need salt or a little more sauce to hold together.

Using a small spoon carefully stuff each shell with filling mixture.
Arrange the shells in greased 9 x 13 casserole dish. Sprinkle pkg. shredded Parmesan over shells. Pour remaining sauce over shells. ( Im a sauce girl so I make more sauce to be sure, but this is the basic recipe.) sprinkle paprika over all. Cover with foil. Bake @ 350 degrees for 30 minutes till bubbly.


Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
30 to 40 minutes

 

 

 

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