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

Chicken & Sausage Manicotti Recipe

Read Reviews (12)
4.71 12
Publisher Photo
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

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 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 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.

Directions

  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

Nutritional 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.

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

Reviews for Chicken & Sausage Manicotti(12)

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 26, 2013

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

MY REVIEW
Reviewed Feb. 6, 2013

This recipe is so easy and great for make ahead.

MY REVIEW
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.

MY REVIEW
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!.

MY REVIEW
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.

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