A tasty casserole of manicotti pasta stuffed with a cheesy chive cream mixture of chopped chicken, broccoli and roasted red peppers.

Chicken Manicotti with Chive Cream Sauce

12 packaged dry manicotti shells

1 (8-ounce) container soft-style cream cheese with chives and onions

2/3 cup milk

1/4 cup freshly grated Romano or Parmesan cheese

2 cups (10 ounces) chopped cooked chicken or turkey

1 (10-ounce) package frozen chopped broccoli, thawed and drained

1/2 of a 7-ounce jar roasted red sweet peppers, drained and sliced

Freshly ground pepper to taste

Paprika

1. Cook manicotti shells according to package directions. Drain; rinse with cold water and drain again.
2. Meanwhile, for sauce, in a small heavy saucepan, melt cream cheese over medium-low heat; stirring constantly. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. Remove from heat.
3. For filling, in a medium mixing bowl stir together 3/4 cup of the sauce, chicken, broccoli, roasted red peppers and black pepper. Using a small spoon, carefully fill each manicotti shell with about 1/3 cup of the filling.
4. Arrange the filled shells in a 3-quart rectangular baking dish. Pour the remaining sauce over the shells. Sprinkle with paprika. Cover with foil.
5. Bake in a 350°F (175°C) oven for 25 to 30 minutes or until heated through.

Makes 6 servings.