1 can cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) Velveeta, cut into 1/2-inch cubes
2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup Grated Parmesan Cheese
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 9x13-inch pan. 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 at 400 for 45 to 50 min. or until manicotti is tender and chicken is done.
1-1/2 cups water
1/4 lb. (4 oz.) Velveeta, cut into 1/2-inch cubes
2 cups frozen broccoli florets
12 manicotti shells, uncooked
1 lb. boneless skinless chicken breasts, cut into thin strips
1/4 cup Grated Parmesan Cheese
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 9x13-inch pan. 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 at 400 for 45 to 50 min. or until manicotti is tender and chicken is done.
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