CHICKEN MANICOTTI
1 (30 oz.) jar spaghetti sauce
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 (2 1/2 oz.) can sliced ripe olives, drained
2 cups shredded mozzarella cheese
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
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.
Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.
To STORE IN REFRIGERATOR:
Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
TO STORE IN FREEZER:
Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR:
About 1 hour before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 hour or until shells are tender.
TO COOK FROM FREEZER:
About 1 1/2 hours before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Servings: 7
Source: Betty Crocker's Good and Easy Cookbook
1 (30 oz.) jar spaghetti sauce
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
14 uncooked manicotti shells
1 (2 1/2 oz.) can sliced ripe olives, drained
2 cups shredded mozzarella cheese
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
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.
Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.
To STORE IN REFRIGERATOR:
Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
TO STORE IN FREEZER:
Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR:
About 1 hour before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 hour or until shells are tender.
TO COOK FROM FREEZER:
About 1 1/2 hours before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Servings: 7
Source: Betty Crocker's Good and Easy Cookbook
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Pasta, Sauces
Main Dishes - Pasta, Sauces
- Skillet Spaghetti (using ground beef, crushed tomatoes and cheese)
- Zucchini Lasagna with Turkey Ragu
- Campbell's Skillet Beef and Shells
- Tuscan Pasta (with tomatoes, squash and mushrooms)
- Sweet Potato Ravioli (using egg roll wrappers, makes 100-125 ravioli, freeze ahead)
- Creamy Tomato and Feta Linguine
- Carrabba's Pasta Weesie (repost)
- Bow Tie Pasta Primavera
- Feta, Roasted Garlic and Spinach over Pasta
- Mini Manicotti (with sausage, spinach and ricotta filling)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute