Chicken Manicotti
recipe courtesy of Erin Seymour
1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 – 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13 x 9 x 2 baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage.
Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.
To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 – 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
recipe courtesy of Erin Seymour
1 T garlic powder
1 1/2 lbs boneless skinless chicken breast
16 uncooked manicotti shells
5 – 6 cups bulk spaghetti sauce
1 lb Italian sausage, cooked and drained
4 cups (16 oz) shredded mozzarella cheese
2/3 cup water
Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13 x 9 x 2 baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage.
Pour remaining spaghetti sauce over the top. Sprinkle with cheese. Drizzle water around the edge of each dish. Cover and bake one casserole at 375 degrees for 65 – 70 minutes or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 3 months. Label 375 for 70 minutes.
To serve: Thaw in the refrigerator 24 hours and bake at 375 for 65 – 70 minutes. You can also bake frozen at 350 degrees for 2 1/2 hours.
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