Top Review by Recipewrestler
Loved the cream cheese chive sauce in this dish! It was easy and sooo good! I can think of all sorts of variations on this dish. Manicotti noodles can be a challenge to work with. I think I'd use lasagna noodles and layer the ingredients or I could put this over egg noodles or over rice. I tried this dish on two guys painting the outside of our cottage. They sincerely said that they would be guinea pigs for me any time I wanted to cook. DH enjoyed this one too. We're not pimento or bell pepper fans, so I carmelized some onion to use in the place of these ingredients. Make sure your chicken and brocolli are chopped fairly small.
- 12 packaged dry manicotti
- 1 (8 ounce) containersoft 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
- 3 1⁄2 ounces jarsroasted red sweet peppers, drained and sliced or 1 (4 ounce) jar diced pimentos, drained
- 1⁄4 teaspoon pepper
- paprika, to taste
Directions See How It's Made
- 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.