Super EASY Chicken Manicotti
Source of Recipe
Source: Betty Crocker Good and Easy Cookbook
Super Easy Chicken Manicotti - Just say "NO" to the time-consuming task of cooking and stuffing manicotti shells and use clever new technique: Simply insert chicken breast tenders into uncooked manicotti shells! Smother with sauce, olives, and cheese. Cover and refrigerate 24 hours to help "soften" the pasta. This is a great make ahead meal and easy! Plus this has all my favorite things: Chicken and Pasta!
PREP: 12 minutes
CHILL: 24 hours and freeze for up to a month
Bake: 1 hour from refrigerator or 1 1/2 hours from freezer.
List of Ingredients
1 jar (30 oz) spaghetti sauce
1 t garlic salt
1 1/2 lbs breast tenders
14 uncooked manicotti shells (8 oz)
1 can (2 1/2 oz) sliced ripe olives - drained
2 c shredded mozarella cheese (8 oz)
1) Spread about one third of the spaghetti sauce in ungreased rectangular dish - 13 X 9 X 2"
2) Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.
3) Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE -- see To Store and To Cook Below.
Refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no more than 24 hours.
Freezer: Wrap unbaked manicotti shells tightly with aluminum foil and and lable. Freeze no more than 1 month.
To Cook from Refrigerator:
Oven: About 1 hour before serving, heat oven to 350* F. Bake in covered baking dish about 1 hour or until shells are tender.
To Cook from Freezer:
Oven: About 1 1/2 hrs before serving. Heat oven to 350* F. Bake in covered baking dish about 1 1/2 hrs or until shells are tender.