Chicken Manicotti with Chive Cream Sauce
	12      manicotti pasta shells
	8 ozs   whipped cream cheese w/chives&onion
	2/3 cup milk
	1/4 cup Romano cheese -- grated
	2 cups  cooked chicken -- chopped
	1 10 oz pkg frozen broccoli (chopped) -- thawed/drained
	1 4 oz  jar pimiento -- chopped/drained
	1/4 tsp pepper
	        paprika to taste
	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. 

 	Print This Recipe



INFORMATION For All Of Your Netscape Support, Netscape Updates and Netscape News, Visit: The Netscape UFAQ Netscape Browser Support