Chicken Manicotti
- 1 tablespoon garlic powder
- 1-1/2 pounds boneless skinless chicken breasts
- 16 uncooked manicotti shells
- 2 jars (26 ounces each) spaghetti sauce, divided
- 1 pound bulk Italian sausage, cooked and drained
- 1/2 pound fresh mushrooms, sliced
- 4 cups shredded part-skim mozzarella cheese
- 2/3 cup water
- Preheat oven to 375u0b0. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9-in. baking dishes.
- Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
- Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender.
- Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375u0b0. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165u0b0.
garlic, chicken breasts, manicotti shells, spaghetti sauce, italian sausage, mushrooms, mozzarella cheese, water
Taken from www.tasteofhome.com/recipes/chicken-manicotti/ (may not work)