12 large stuffing shells pasta
1 8oz.pkg cream cheese
1 Tablespoon chives
2/3 cup milk
1/2 cup parmesan cheese
2 cups cooked chicken breast — shredded
1 10 oz pkg frozen broccoli — thawed & drained
1/4 teaspoon black pepper
2 tablespoons diced pimento
1 cup Monterey jack cheese — shredded
Cook shells till el dante. (Slightly firm) Rinse in cold water to handle, set aside. In a small saucepan warm cream cheese till melted. Stir in milk, chives and parmesan cheese. Mix till smooth. In a mixing bowl, stir together chicken, broccoli ,pepper, and pimento.Stir in 3/4 Cup of the sauce, mix well and stuff into shells. Lightly oil a 9×13″ pan or spray with PAM. Stuff shells and arrange in dish. Pour over remaining sauce, top with monterey jack and sprinkle with paprika. Cover with foil and bake at 350 for 30 minutes or till hot and bubbly.