Shortcut Chicken Manicotti 1 can cream of chicken soup 1-1/2 c. water 1/4 lb. (4-oz) Velveeta cheese cut up 2 c. frozen broccoli florets 12 manicotti pasta shells, uncooked 1 lb. boneless, skinless, chicken breasts cut into 1/2-inch strips 1/4 c. grated Parmesan cheese
Preheat oven to dg400. In microwave safe bowl, combine soup, water and Velveeta. Microwave on high 3 minutes or until Velveeta is melted and mixture is well-blended, stirring after 2 minutes. Pour 1/3 of soup mixture onto bottom of 13- by 9-inch baking dish; set aside. Combine broccoli and remaining soup mixture. Stuff pasta with chicken strips. Place into baking dish. Cover pasta completely with remaining soup mixture. Sprinkle Parmesan over top. Cover casserole with foil. Bake 45 to 50 minutes or until pasta is tender and chicken is cooked through. Yield four servings--three manicotti each. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
