Chicken & Sausage Manicotti

Name: Chicken & Sausage Manicotti
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 2 casseroles (7 servings each).
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 shredded part-skim mozzarella cheese; 2 cups shredded cheddar cheese

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

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 shredded part-skim mozzarella cheese
2 cups 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 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
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.

Editor's Note

This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.

Nutrition Facts

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

Originally published as Chicken Manicotti in Simple & Delicious March/April 2010

Reviews

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Average Rating:

LisaCuffee3

Feb 26, 2013

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

Feb 6, 2013

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

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

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

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

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

Sep 16, 2011

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

Sep 16, 2011

great
1of2cooks

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

Oct 30, 2010

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