Chicken Manicotti With Chive Cream Sauce

Course : Chicken
Serves: 6
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12 jumbo manicotti pasta shells
8 ounces whipped cream cheese
2/3 cup milk
1/4 cup romano cheese -- grated
2 cups cooked chicken -- chopped
10 ounces Spanish (chopped), thawed/drained
4 ounces pimiento -- chopped/drained
1/4 teaspoon pepper
1/4 teaspoon paprika -- to taste

Preparation / Directions:

Cook pasta shell according to package directions. Rinse with cold water; drain. Stir cream cheese in saucepan over medium heat until melted then add milk, stirring until blended. Stir in Romano cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 350F for 25 to 30 minutes or until heated through.

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