1 can cream of chicken soup (you can use 98% fat-free)
1 1/2 cups water
1/4 lb. (4 oz.) Velveeta Cheese (you can use Velveeta 2% for lower fat)
2 cups frozen broccoli florets (I used fresh)
12 manicotti pasta shells, uncooked
1 lb. boneless skinless chicken breasts, cut to 1/2-inch strips (cooked or uncooked)
1/4 cup grated Parmesan cheese
1. Preheat oven to 400. Mix soup, water, and Velveeta in microwavable bowl. Microwave on HIGH 3 minutes or until Velveeta is melted and mixture is well blended, stirring after 2 minutes.
2. Pour 1/3 of the soup mixture onto the bottom of a 9x13-inch baking dish; set aside. Add broccoli florets to the remaining soup mixture.
3. Stuff pasta shells with the chicken strips; placing in baking dish. Cover completely with remaining soup/broccoli mixture. Sprinkle with Parmesan cheese. Cover with foil.
4. Bake 45-50 minutes or until pasta is tender and chicken is cooked through.
yield: 6 servings, 2 manicotti shells each.
prep time: 10 minutes
total time: 1 hour