Wednesday, December 31, 2008

Chicken Manicotti

  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 1 1/2 c. water
  • 1/4 lb (4 oz) Velveeta cheese, cut into cubes
  • 2 c. frozen broccoli florets
  • 12 manicotti shells, uncooked
  • 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
  • 1/4 c. grated parmesan cheese
  1. Preheat oven to 400*
  2. Mix soup, water and Velveeta in microwavable bowl. Microwave on high for 3 minutes, or until Velveeta is melted and mixture is well blended. Pour one-third of the soup mixture onto bottom of 9x13 baking dish; set aside. Add broccoli to remaining soup mixture.
  3. Stuff pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
  4. Bake 45-50 minutes, or until pasta is tender and chicken is cooked thru.
**To speed up the process a bit, I boiled the noodles half-way and stuffed them with fully cooked chicken...then it only took about 20 minutes in the oven.**

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