Chicken & Sausage Manicotti

Dinner

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.

Average Rating: 4.714285

TOTAL TIME: Prep: 30 min. Bake: 55 min. + standing
YIELD: 2 casseroles (7 servings each).

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

1. 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.
2. 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.
3. 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.
4.
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.