Chicken & Sausage Manicotti
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
Reviews
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It was a little difficult to prepare, but it was awesome!!!! I will definitely make it again!
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This recipe is so easy and great for make ahead.
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.
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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!.
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.
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