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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).
Cuisine: Europe, Italian
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

11 reviews

Test Kitchen Approved

Total Time

Prep: 30 min. Bake: 55 min. + standing

Makes

2 casseroles (7 servings each)

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

Chicken & Sausage Manicotti Recipe photo by Taste of Home

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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.

Nutrition Facts

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

Chicken & Sausage Manicotti

Ingredients

Directions

Nutrition Facts

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