Shortcut Chicken Manicotti

Ingredients

• 2 cups broccoli florets frozen
• 10 oz cream of chicken soup canned
• 0.3 cup parmesan cheese grated kraft
• 12  manicotti shells uncooked
• 1 lb chicken breasts boneless skinless cut into thin strips
• 1.5 cups water 
• 4 oz velveetaâ cut into 1/2-inch cubes
• 4 oz velveetaâ cut into 1/2-inch cubes

Equipment

• bowl
• oven
• baking pan
• microwave

Directions

1. Heat oven to 400F.
2. Microwave soup, water and VELVEETA in microwaveable bowl on HIGH 3 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 2 min.
3. Spread 1/3 of the VELVEETA mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Stuff pasta shells with chicken; place in baking dish.
4. Stir broccoli into remaining soup mixture; spoon over pasta shells.
5. Sprinkle with Parmesan; cover.
6. Bake 45 to 50 min. or until pasta is tender and chicken is done.