Chicken Manicotti w/Chive Cream Sauce Recipe
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Category: |
Category: |
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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
¾ 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
½ of a 7 oz. jar of roasted sweet peppers drained and chopped small
½ tsp. Pepper
Paprika
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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 it’s 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 ¾ 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 ½ pkg. shredded Parmesan over shells. Pour remaining sauce over shells. ( I’m 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.
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Number Of
Servings: |
Number Of
Servings:8-10 |
Preparation
Time: |
Preparation
Time:30 to 40 minutes |
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