Shortcut Chicken Manicotti

1 can (10-3/4 oz.) condensed 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 KRAFT Grated Parmesan Cheese

HEAT oven to 400ºF. 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 13x9-inch baking dish. 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 45 to 50 min. or until manicotti is tender and chicken is done.

This is a Kraft Foods Recipe.

*I don't use the broccoli since I'm married to someone who is anti-vegetable.

Easy Manicotti

Ground beef or Turkey 1lb
2 cans of Hunts Tomato Basil Spagetti Sauce (cans are large)
1 chopped onion
2 cups Parmesan and Mozzarella cheese blend divided
16 oz cottage cheese (I use fat free)
Box of Manicotti noodles
1 cup water

Brown meat and onion together, drain. Mix 1 cup cheese blend with the cottage cheese. Add meat to mixture. In a baking dishes (I use the long ones) coat w/ pam cooking spray. then pour a layer of spaghetti sauce. Stuff the manicotti with the cheese/meat mixture and place in baking pan... they should be side by side and touching if necessary. When pan is full (only do 1 layer) then pour more spaghetti sauce over the manicotti noodles. Pour 1 cup water over manicotti noodles and sauce then sprinkle 1 cup cheese on top and cover w/ tinfoil.

Bake at 375 for one hour or until manicotti shells are tender.