Chicken Manicotti
Quick Cooking
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"When a girlfriend came home from the hospital with her newborn, I sent over this freezer casserole," recalls Jamie Valocchi, Mesa, Arizona. "She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken," she suggests.
SERVINGS: 8
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 25 min. Bake: 65 min.
Ingredients:
- 1 tablespoon garlic powder
- 1-1/2 pounds boneless skinless chicken breast
- 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 (16 ounces) shredded part-skim mozzarella cheese
- 2/3 cup water
Directions:
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 13-in. x 9-in. baking dishes.
Place eight 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 one casserole at 375° for 65-70 minutes or until chicken juices run clear and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).