Chicken ManicottiSubmitted by: MONOX860
1 Tbsp Garlic powder
1.5 lbs Skinless Boneless Chicken Breast
16 Uncooked Manicotti Shells
52 oz Tomato & Basil Pasta Sauce
1 lb Italian Pork Sausage
8 oz Mushrooms
4 c Mozzarella Cheese, part skim milk
2/3 c Water
2. Place eight 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 edges of each dish. Cover and freeze one casserole for up to 1 month. Cover and bake second casserole at 375* for 65-70 minutes or untill chicken juices run clear and pasta is tender.
4. To use Frozen Casserole:
Thaw in the refridgerator. Remove from the refridgerator 30 minutes before baking. Bake as directed.
Number of Servings: 8
Recipe submitted by SparkPeople user MONOX860.