12 packaged manicotti shells
1 (8 oz.) container soft-style cream cheese with chives and onion
2/3 c. milk
1/4 c. grated Romano cheese or Parmesan cheese
1 (9 oz.) pkg. (2 c.) frozen diced cooked chicken, thawed
1 (10 oz.) pkg. frozen chopped broccoli, thawed and drained
1/2 or a 7 oz. jar sweet red peppers, drained and sliced OR a 4 oz. jar diced pimiento, drained
1/4 tsp. ground black pepper
Paprika

Cook manicotti shells in 3-quarts boiling salted water for 18 minutes or until tender but still slightly firm; drain. Rinse with cold water, then drain well.

Meanwhile, for sauce, in a small 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 a bowl stir together 3/4 cup sauce, chicken, broccoli, sweet red pepper, OR pimiento and pepper. Using a small spoon, stuff each manicotti shell with about 1/3 cup filling.

Arrange shells in a 13x9x2 inch baking dish. Pour the remaining sauce atop shells. Sprinkle with paprika. Cover with foil. Bake in a 350 degree oven for 25-30 minutes or until heated. Makes 6 servings.