Chicken Manicotti With Chive Cream Sauce

• 12 packaged dry manicotti
• 1 (8 ounce) container soft 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
• 1 ounces jars roasted red sweet peppers, drained and sliced or (4 ounce) jar diced pimentos, drained
• 1/4 teaspoon pepper
• paprika, to taste

1. Cook manicotti according to package directions and also cool manicotti shells according to package directions.
2. Drain shells; rinse with cold water.
3. Drain again.
4. Meanwhile, for sauce, in 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 mixing bowl stir together 3/4 cup of sauce, the chicken, broccoli, red sweet peppers or pimento and pepper.
9. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of filling.
10. Arrange the filled shells in a 3-quart rectangular baking dish.
11. Pour the remaining sauce over shells.
12. Sprinkle with paprika.
13. Cover with foil.
14. Bake in a 350 degree oven for 25 to 30 minutes or until heated through.

manicotti, cream cheese, milk, romano cheese, chicken, broccoli, red sweet peppers, pepper, paprika

Taken from www.food.com/recipe/chicken-manicotti-with-chive-cream-sauce-22806 (may not work)