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Manicotti 24

A home-style Manicotti 24 made with Milk, Romano Cheese And Or Parmesan Cheese, Frozen Diced Cooked Chicken Thawed, and Ground Black Pepper. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2/3 cup
• 1/4 cup
• 9 oz
• 1/4 tsp

Method (preview)

1. 1

   Cook manicotti shells in 3 quarts boiling, salted water for 18 minutes or till tender but still slightly firm.

2. 2

   Drain.

3. 3

   Rinse with cold water, then drain well.

4. 4

   In a small, heavy saucepan, stir cream cheese over medium-low heat until melted, then add milk, stirring until blended.

5. 5

   Stir in Romano or Parmesan cheese.

6. 6

   In a mixing bowl, stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper (or pimiento), and black pepper.

7. 7

   Arrange the shells in a 13x9x2 inch baking dish.

8. 8

   Pour the remaining sauce atop shells.

9. 9

   Sprinkle with paprika.

10. 10

    Cover with foil.

11. 11

    Bake in a 350F oven for 25 to 30 minutes, or till heated.

12. 12

    Serving Suggestions: Lemon Dill Bread: Season softened margarine (or butter) with some finely shredded lemon peel and a little dried dill weed.

13. 13

    Cut a loaf of sourdough bread into 1 inch slices, cutting to, but not through the bottom crust.

14. 14

    Spread seasoned margarine (or butter) mix between slices.

15. 15

    Wrap with foil; heat.

16. 16

    Add 2-3 oz extra sharp white cheddar cheese while cooking the sauce.

17. 17

    Buy chicken tenders, and saute them in olive oil and garlic, then cut them up.