Chicken Manicotti with Chive Cream Sauce

• 12 manicotti pasta shells
• 8 ounces whipped cream cheese w/chives&onion
• 2/3 cup milk
• 1/4 cup Romano cheese -- grated
• 2 cups cooked chicken -- chopped
• 1 10 oz pkg frozen broccoli (chopped) -- thawed/drained
• 1 4 oz jar pimiento -- chopped/drained
• 1/4 teaspoon pepper
• paprika -- to taste

Cook pasta shell according to package directions. Rinse with cold water; drain.
Stir cream cheese in saucepan over medium heat until melted then add milk, stirring until blended. Stir in Romano cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture.
Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 350F for 25 to 30 minutes or until heated through.