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Saturday, August 12, 2017

Shortcut Chicken Manicotti by Beth
1 can cream of chicken soup
1 1/2 c. water
1/4 lb. Velveeta cheese, cubed
12-16 oz. frozen broccoli florets
12 manicotti noodles, uncooked
1 lb. chicken breasts, cooked and cut into strips
1/4 c. parmesan cheese

In large saucepan, heat up soup, water, and cheese until cheese is completely melted, stirring frequently.  Pour about 1/3 of the soup mixture on the bottom of a greased 9x13 pan.  Fill the uncooked manicotti noodles with strips of chicken; place in the pan.  Layer broccoli on top of noodles.  Cover completely with the remaining soup mixture.  Sprinkle with parmesan cheese.  Cover and freeze.

Serving Day:
Thaw completely in the fridge.  Bake, covered, at 400 for 40 min or until pasta is tender and casserole is heated through.  Remove cover and bake an additional 15-20 min, if needed.

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