Chicken Manicotti with Chive-cream Sauce

12 Manicotti Shells
8oz chive and onion cream cheese
3/4 milk
1/4 parm or Romano
2 cups of cooked chicken
10 oz bag chopped thawed broccoli
7oz of roasted red sweet peppers - or you can use 4oz pimientos
Paprika
Salt & Pepper
Directions: Cook Manicotti shells according to box directions. Drain Shells rinse with cold water. Don't overcook the shells.
Meanwhile, for sauce, in a small heavy saucepan melt cream cheese over medium-low heat, stir in Romano or Parmesan cheese. Remove from heat.
For Filling, in a mixing bowl stir together 3/4 cup of the sauce, chicken , broccoli, roasted red sweet peppers or pimiento, and black pepper. Using a small spoon carefully fill each manicotti shell with about 1/3 cup of the filling.
Arrange the filled shells in a 3 baking dish. Pour the rest of the sauce over the shells. Dust with a little paprika. Cover with foil, bake at 350 for 25-30

[@MythicalCrypto]

Looks good!