12 manicotti shells
1 (8 oz.) container soft cream cheese with chives and onion
2/3 c. milk
1/4 c. grated Romano or Parmesan cheese
2 c. cooked chicken, diced
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1 (4 oz.) jar diced pimiento, drained
1/4 tsp. ground black pepper
Paprika

Cook manicotti shells in 3 quarts boiling water for 18 minutes or until tender but slightly firm. Drain. Rinse with cold water then drain well. Meanwhile, for sauce, in a small heavy saucepan stir cream cheese over medium low heat until melted. Slowly add milk, stirring until smooth. Stir in Romano or Parmesan cheese. For filling, in mixing bowl stir together 3/4 cup sauce, chicken, broccoli, pimiento and black pepper. Using a small spoon, carefully stuff each manicotti shell with 1/3 cup of filling. Arrange shells in 9 x 13 inch baking dish. Pour remaining sauce over shells. Sprinkle with paprika. Cover with foil. Bake in 350 degree oven for 25-30 minutes or until heated.