Chicken Manicotti

  Dinner

When a girlfriend came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken.

Chicken Manicotti

Average Rating: 4.76923

TOTAL TIME: Prep: 25 min. Bake: 45 min.
YIELD: 2 casseroles (4 servings each).

Ingredients

  • 1 tablespoon garlic powder
  • 1-1/2 pounds boneless skinless chicken breasts
  • 16 uncooked manicotti shells
  • 2 jars (26 ounces each) spaghetti sauce, divided
  • 1 pound bulk Italian sausage, cooked and drained
  • 1/2 pound fresh mushrooms, sliced
  • 4 cups shredded part-skim mozzarella cheese
  • 2/3 cup water

Instructions

  • 1. Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13x9-in. baking dishes.
  • 2. Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
  • 3. Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender.
    Freeze option:
    Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

2 stuffed shells: 546 calories, 26g fat (11g saturated fat), 115mg cholesterol, 980mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 41g protein.

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