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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
  • Total Time
    Prep: 30 min. Bake: 55 min. + standing
  • Makes
    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

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.

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Reviews

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Average Rating:
  • ranson
    Mar 24, 2013

    No comment left

  • LisaCuffee3
    Feb 26, 2013

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

  • maurinarbush
    Feb 20, 2013

    No comment left

  • kaydro
    Feb 6, 2013

    No comment left

  • 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.

  • pxufdisua
    Jan 31, 2013

    No comment left

  • 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