Lisas Chicken Stuffed Shells

* Exported from MasterCook *

Lisas Chicken Stuffed Shells

Recipe By : Lisa Lepsy-Original
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 large stuffing shells pasta
1 8oz.pkg cream cheese
1 Tablespoon chives
2/3 cup milk
1/2 cup parmesan cheese
2 cups cooked chicken breast -- shredded
1 10 oz pkg frozen broccoli -- thawed & drained
1/4 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 3/4 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.