Yield: 6 Servings
|12 larges||Stuffing shells pasta|
|1 pack||(8 oz) cream cheese|
|½ cup||Parmesan cheese|
|2 cups||Cooked chicken breast; shredded|
|1 pack||(10 oz) frozen broccoli; thawed & drained|
|¼ teaspoon||Black pepper|
|2 tablespoons||Diced pimento|
|1 cup||Monterey jack cheese; shredded|
Cook shells till el dante. (Slightly firm) Rinse in cold water to handle, set aside. In a small saucepan warm cream cheese till melted. Stir in milk, chives and parmesan cheese. Mix till smooth. In a mixing bowl, stir together chicken, broccoli ,pepper, and pimento.Stir in ¾ Cup of the sauce, mix well and stuff into shells. Lightly oil a 9x13" pan or spray with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top with monterey jack and sprinkle with paprika. Cover with foil and bake at 350 for 30 minutes or till hot and bubbly.
NOTES : Be sure to drain broccoli well. I press between sheets of paper towel. I also finely chop any big pieces of broccoli, like the stalks.
Pimento is optional, it makes for nice color. I also substitute green onions finely chopped for the chives if I have some in the fridge to use up. When mixing sauce it's easier to use a whip.
Recipe by: Lisa Lepsy-Original Posted to MC-Recipe Digest V1 #736 by Babygoil@... on Aug 11, 1997