RECIPE FROM "SANDY'S
Chicken Manicotti With Chive Cream Sauce
12 packaged dried manicotti shells
1 8-ounce container soft-style cream cheese with chives and onion
2/3 cup milk
1/4 cup grated Romano or Parmesan cheese
2 cups chopped cooked chicken (10 ounces)
1 10-ounce package frozen chopped broccoli, thawed and drained
1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced, or one 4-ounce jar diced pimiento, drained
1/4 teaspoon pepper
1/4 teaspoon garlic powder
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, pepper, and garlic powder. 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 350 degree F. oven for 25 to 30 minutes or until heated through. Makes 6 main-dish servings.
Make-ahead tip: Prepare and stuff manicotti. Pour sauce over shells. Sprinkle with paprika. Cover and chill up to 12 hours. Bake in a 350 degree F. oven for 35 to 40 minutes or until heated through.