Subj : BH&G 1883
To   : ALL
From : DAVE DRUM
Date : Sun Feb 21 2021 14:35:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Manicotti w/Chive Cream Sauce
 Categories: Pasta, Poultry, Cheese, Vegetables, Dairy
      Yield: 6 Servings
 
     12    Packaged  dried manicotti
           - shells
      8 oz Container soft-style cream
           - cheese w/chive & onion
    2/3 c  Milk
    1/4 c  Grated Romano or Parmesan
           - cheese
      2 c  Chopped cooked chicken
     10 oz Pkg chopped broccoli; thawed
           - drained
  3 1/2 oz (1/2 jar) roasted red sweet
           - peppers; drained, sliced,
           +=OR=+
      4 oz Jar diced pimiento; drained
    1/4 ts Pepper
           Paprika
 
  Cook the manicotti shells according to package 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 until smooth. Stir in Romano or
  Parmesan cheese. Remove from heat.
  
  For filling, in a medium mixing bowl stir together 3/4 cup
  of the sauce, the chicken, broccoli, roasted red sweet
  pepper or pimiento, and pepper. Using a small spoon,
  carefully fill each manicotti shell with about 1/3 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 350ºF/175ºC oven for 25 to 30 minutes or until
  heated through.
  
  Makes 6 main-dish servings.
  
  Make Ahead: Prepare and stuff manicotti. Pour sauce over
  shells. Sprinkle with paprika. Cover and chill up to 12
  hours. Bake in a 350ºF/175ºC oven for 35 to 40 minutes or
  until heated through.
  
  Better Homes & Gardens | November 2013
  
  MM Format by Dave Drum - 20 November 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Chicken strips are basically ranch dressing shovels.
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.