Chicken Manicotti
- Number of Servings: 8
Ingredients
1 Tbsp Garlic powder1.5 lbs Skinless Boneless Chicken Breast16 Uncooked Manicotti Shells52 oz Tomato & Basil Pasta Sauce1 lb Italian Pork Sausage8 oz Mushrooms4 c Mozzarella Cheese, part skim milk2/3 c Water
1. 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 13-in. x 9-in. baking dishes.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 588.6
- Total Fat: 24.6 g
- Cholesterol: 96.6 mg
- Sodium: 1,587.8 mg
- Total Carbs: 43.0 g
- Dietary Fiber: 4.9 g
- Protein: 46.1 g