12 manicotti shells
8 oz. cream cheese with chive and onion
1 c. milk
1/2 c. grated Parmesan
2 c. diced, cooked chicken
10 oz. frozen broccoli, thawed, drained
4 oz. diced pimiento
1/4 tsp. pepper
Paprika

Cook manicotti in 3 quarts boiling water for 18 minutes or until tender, but slightly firm. Rinse with cold water, drain well.

Meanwhile for the sauce, in a small saucepan, stir cream cheese over medium-low heat until melted. Slowly add milk, stirring until smooth. Add 1/4 cup of Parmesan.

For filling, stir together 1/2 cup of sauce, chicken, broccoli, pimiento, and pepper.

Carefully stuff manicotti, and arrange shells in 9 x 13 pan. Pour remaining sauce atop shells. Sprinkle with remaining Parmesan, and paprika. Cover with foil. Bake at 350 degrees for 25-30 minutes. Serves 6.