1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut up
2 cups frozen broccoli florets
12 manicotti pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
1/4 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 400ºF. Mix soup, water and VELVEETA in microwaveable bowl. Microwave on HIGH 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 2 min. Pour one-third of the soup mixture onto bottom of 13x9-inch baking dish; set aside. Add broccoli to remaining soup mixture.
STUFF pasta with chicken strips; place in baking dish. Cover completely with remaining soup mixture. Sprinkle with Parmesan cheese. Cover with foil.
BAKE 45 to 50 min. or until pasta is tender and chicken is cooked through.
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