Shortcut Chicken Manicotti

• 1 can (10-3/4 oz.) condensed cream of chicken soup
• 1-1/2 cups water
• 1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
• 2 cups frozen broccoli florets
• 12 manicotti shells
• 1 lb. boneless skinless chicken breasts, cut into 1/2-inch-wide strips
• 1/4 cup KRAFT Grated Parmesan Cheese

1. Heat oven to 400 degrees F.
2. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min.
3. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.
4. Pour 1/3 of the soup mixture into 13x9-inch baking dish; set aside.
5. Combine broccoli and remaining soup mixture.
6. Stuff pasta with chicken; place in baking dish.
7. Cover with broccoli mixture.
8. Sprinkle with Parmesan; cover.
9. Bake 45 to 50 min.
10. or until pasta is tender and chicken is done.

condensed cream, water, velveeta, frozen broccoli, shells, boneless skinless chicken breasts, parmesan cheese

Taken from www.kraftrecipes.com/recipes/shortcut-chicken-manicotti-110956.aspx (may not work)