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Chicken & Sausage Manicotti

Chicken & Sausage Manicotti
Here's a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. —Fran Scott, Birmingham, Michigan
14 ServingsPrep: 30 min. Bake: 55 min. + standing

Ingredients

  • 1 pound sliced fresh mushrooms
  • 2 medium green peppers, chopped
  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3 jars (26 ounces each) spaghetti sauce
  • 1-1/4 cups water
  • 1-1/2 pounds chicken tenderloins, halved lengthwise
  • 4 teaspoons dried basil
  • 2 teaspoons chicken seasoning
  • 2 packages (8 ounces each) uncooked manicotti shells
  • 1 pound fully cooked Johnsonville® Andouille Dinner Sausage links or Johnsonville® Three-Cheese Italian Style Sausage links, halved lengthwise and sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces ) shredded cheddar cheese

Directions

  • In a Dutch oven, saute the mushrooms, peppers and onions in oil until
  • tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce
  • and water.
  • Sprinkle chicken with basil and chicken seasoning. Stuff chicken into
  • uncooked manicotti shells. Spread 1 cup sauce mixture in each of two
  • greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce;
  • sprinkle with sausage. Pour remaining sauce over top; sprinkle with
  • cheeses.
© Taste of Home 2013

2 of 2

Chicken & Sausage Manicotti (continued)

Directions (continued)

  • Cover and freeze one casserole for up to 3 months. Cover and bake the
  • remaining casserole at 375° for 55-65 minutes or until bubbly
  • and pasta is tender. Let stand for 10 minutes before serving.
  • To use frozen manicotti: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Cover and bake at
  • 375° for 55-65 minutes or until chicken and pasta are tender.
  • Let stand for 10 minutes before serving. Yield: 2 casseroles (7
  • servings each).
Nutrition Facts: 2 stuffed manicotti equals 499 calories, 21 g fat (9 g saturated fat), 101 mg cholesterol, 1,324 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013