Chicken & Sausage Manicotti Recipe
Chicken & Sausage Manicotti Recipe photo by Taste of Home
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Chicken & Sausage Manicotti Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES:14 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
MAKES: 14 servings


  • 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 andouille or Italian sausage links, halved lengthwise and sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces ) shredded cheddar cheese

Nutritional Facts

2 each: 499 calories, 21g fat (9g saturated fat), 101mg cholesterol, 1324mg sodium, 45g carbohydrate (14g sugars, 5g fiber), 34g protein.


  1. 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.
  2. 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.
  3. 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.
  4. 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).
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Chicken & Sausage Manicotti in Simple & Delicious March/April 2010, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Chicken & Sausage Manicotti

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LisaCuffee3 User ID: 5558690 171177
Reviewed Feb. 26, 2013

"It was a little difficult to prepare, but it was awesome!!!! I will definitely make it again!"

Marketing User ID: 3031298 146109
Reviewed Feb. 6, 2013

"This recipe is so easy and great for make ahead."

kdwarren User ID: 3452511 128391
Reviewed Feb. 4, 2013

"tasted excellent. Used a spicy italian sausage and gave it a nice bite. Being a busy family I liked that it made two dinners. The second one is still in the freezer so I am waiting to see if it cooks up as yummy as the first batch."

end102 User ID: 6884940 171174
Reviewed Sep. 25, 2012

"Definitely sprinkle basil/poultry seasoning. I put in bag and tossed chicken (which I cubed) - whoa, strong. Plus the picture - they must have used less sauce! Mine was swimming in sauce, but still good. When husband offers compliments & goes for 2nds, dinner is a keeper. Great to have a second dinner all ready to bake. Should have made on a Sun., & not on a night I need to get back to work!."

debstamp User ID: 6321450 103546
Reviewed Nov. 14, 2011

"This was very good and so easy! The andouille gave it a nice kick but you could def use another type of sausage if you didn't want that."

shinpoch User ID: 5980187 109878
Reviewed Nov. 13, 2011

"iactually sauteed the chicken cut up in small pieces in olive oil a few mins , then added this to some cheese and then stuffed the manicotti shells made it easy .. it was wonderful"

chin-chilla User ID: 2872569 109875
Reviewed Sep. 16, 2011

"My family thought this recipe was really great! I loved it to because it went together pretty quickly."

chin-chilla User ID: 2872569 120693
Reviewed Sep. 16, 2011


1of2cooks User ID: 1893442 170445
Reviewed Oct. 31, 2010

"I had trouble getting raw chicken into raw pasta until I sprayed pam into the manicotti shell then thechicken slid in easily. I was worried about the raw chicken also BUT you cook the entire dish for almost an hour. The chicken was done, the pasta had soaked up some of the sauce. I will add mor cheese on top. and I will make it again."

Wammer25 User ID: 1022019 106446
Reviewed Oct. 30, 2010

"This was delicious! My entire family LOVED it. I used ground Italian sausage and it was perfect."

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