Here's one of my favorites and I hope you like it!
It came together kind of accidentally, inspired by a recipe from Kraft which called for VELVEETA (YUK)… instead, I decided to go with a classic creamy cheese sauce made from scratch. I never tried the Velveeta version, but really, the only thing for which VELVEETA (or it's liquefied version, Cheez Wiz) is appropraite is with tortilla chips. I don't make this very often, but I made it last weekend, so here it is! If you give it a try, let me know!
CHICKEN MANICOTTI ALFREDO
1 can (10-3/4 oz.) condensed cream of chicken soup.
1-1/2 cups water
2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 pound boneless skinless chicken breasts, cut into strips
3-1/2 cups shredded Italian cheese blend
1 stick butter
3 tbsp. flour
2 cups milk
HEAT oven to 400oF
Fully cook chicken breasts in skillet.
Prepare broccoli according to package directions.
Stuff manicotti shells with chicken breast strips and place in baking dish.
Over medium heat, melt butter and stir in flour with wire wisk. Mix well, stirring constantly until mixture begins to bubble. Add milk and continue stirring until mixture thickens to a sauce consistency. Add cream of chicken soup and water, and 1-1/2 cups of cheese, stirring until well-blended and cheese is melted.
Top pasta with remaining sauce and cheese.
Cover with foil and bake 45 to 60 minutes until pasta is tender.