Chicken Stuffed Manicotti or Jumbo Shells With Chive-Cream Sauce

• 12 packaged dried manicotti or 12 jumbo pasta shells
• 1 (8 ounce) containersoft-style chive & onion cream cheese
• 23 cup milk
• 14 cup grated romano cheese or 14 cup parmesan cheese
• 2 cups chopped cooked chicken
• 1 (10 ounce) package frozen chopped broccoli, thawed and drained
• 0.5 (7 ounce) jarroasted red sweet peppers, drained and sliced
• 14 teaspoon black pepper
• paprika

1. Cook manicotti or shells according to package directions.
2. Drain shells; rinse with cold water.
3. Drain again.
4. Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stirring constantly.
5. Slowly add milk, stirring until smooth.
6. Stir in Romano or Parmesan cheese.
7. Remove from heat.
8. For filling, in a medium bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper.
9. Using a small spoon, carefully fill each shell with about 1/3 cup of the filling.
10. Arrange the filled shells in a 3-quart rectangular baking dish.
11. Pour the remaining sauce over the shells.
12. Sprinkle with paprika.
13. Cover with foil.
14. Bake in a 350^ oven for 25 to 30 minutes or until heated through.

pasta shells, chive, milk, romano cheese, chicken, broccoli, jarroasted red sweet peppers, black pepper, paprika

Taken from www.food.com/recipe/chicken-stuffed-manicotti-or-jumbo-shells-with-chive-cream-sauce-270210 (may not work)