Friday, August 8, 2008

Cheesy Chicken Manicotti

My sister recently passed this recipe along to me. We finally were able to try it and it was rather yummy! Thanks Marcie!

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

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