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Chicken Manicotti

Chicken Manicotti
"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.
8 ServingsPrep: 25 min. Bake: 65 min.

Ingredients

  • 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 Johnsonville® Ground 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 is no
  • longer pink 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).
© Taste of Home 2012

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Chicken Manicotti (continued)

Nutrition Facts: 1 serving (1 each) equals 546 calories, 26 g fat (11 g saturated fat), 115 mg cholesterol, 980 mg sodium, 37 g carbohydrate, 3 g fiber, 41 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 2012