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Recipe: Chicken Manicotti (make ahead)

Main Dishes - Pasta, Sauces
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
MsgID: 071533
Shared by: Betsy at Recipelink.com
Board: Make Ahead & Mixes at Recipelink.com
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