Shortcut Chicken Manicotti

photo by:kraft

Pass time-consuming and go straight to delicious. Rich with chicken and broccoli, this low-prep-time winner with its creamy cheese, will be appreciated by the whole family.

time

prep:

10 min

total:

1 hr

servings

total:

4 servings, 3 stuffed manicotti each

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What You Need

can (10-3/4 oz.) condensed cream of chicken soup

1-1/2

cups water

1/4

lb. (4 oz.) VELVEETA®, cut into 1/2-inch cubes

cups frozen broccoli florets

manicotti shells, uncooked

lb. boneless skinless chicken breasts, cut into thin strips

1/4

cup KRAFT Grated Parmesan Cheese

Make It

HEAT oven to 400ºF. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min.; pour 1/3 into 13x9-inch baking dish. Set aside. Add broccoli to remaining soup mixture.

STUFF manicotti with chicken; place in baking dish. Top with remaining soup mixture and Parmesan; cover with foil.

BAKE 45 to 50 min. or until manicotti is tender and chicken is done.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 7 grams of fat per serving by preparing with 2% Milk VELVEETA and reduced-sodium condensed cream of chicken soup.

Substitute

Substitute your favorite frozen vegetables for the broccoli.

Shortcut

To save time, use chicken tenders.

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ebecht

posted:12/31/2007

This recipe tastes great! I dont know if I measured wrong or not, but I did not have enough of the soup mixture to cover the noodles, and the tops of them burned and did not get very tender. That did not matter though...it was still fabulous. We just did not eat the hard parts. Next time I will use a can and a half of soup and more water, and I will cover it with foil. Even the super picky toddlers in the house gobbled it up!