From:Kraft-Winter 2008
1 can (10 3/4 oz) cream of chicken soup
1 1/2 c. water
1/4 lb (4 oz) Velveeta cheese, cut up
2 c. frozen broccoli
12 manicotti shells, uncooked
1 lb. chicken, cut into 1/2 in. strips
1/4 c. parmesan cheese
Preheat oven to 400. Mix soup, water, and Velveeta in microwave bowl. Microwave on high 3 min or until cheese is melted and mixture is well blended, stirring after 2 min. Pour 1/3 of soup mix onto bottom of 9 x 13 dish. Set aside. Add broccoli to remaining soup mix.
Stuff pasta with chicken strips, place in baking dish. Cover completely with remaining soup mix. Sprinkle with parmesan cheese. Cover with foil.
Bake 45-50 min or until pasta is tender and chicken is cooked.
Makes 4 servings, 3 stuffed manicotti each
*We double the sauce
Nutritional Info:Calories (per serving)-430, Carbohydrates-31 g
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