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Wednesday, February 24, 2010

Chicken Manicotti

MMM! This is really good. The recipe makes two pans so that you can freeze one at the end. I like this recipe because you don't have to try and stuff filling  into slimy limp pasta without ripping it. It saves on time and energy. I made this for dinner guests last week and didn't have time to take pics.

1 Tbs. granulated garlic
1/4 tsp. freshly ground black pepper
4 boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars/cans spaghetti sauce (26 oz each)
1 pound Italian turkey sausage, cooked and drained
6 mushrooms chopped
1 can sliced olives
8 oz mozzarella cheese

Cut the chicken into 1 x 3 inch strips and rub with garlic and pepper
Spread one cup of spaghetti sauce into each baking dish/pan ( You can use 2-7 x 11 or 13 x 19 pans. )
Stuff the chicken into the manicotti
Place eight stuffed shell into each dish
Sprinkle sausage, mushroom and olives over the top of the row of shells
Pour the remaining sauce over  the top
Sprinkle with cheese
Cover and bake one casserole @ 375 for 70 minutes.
Cover and freeze the remaining casserole for up to 1 month

To use the frozen casserole: Thaw in the fridge over night. Let it sit on the counter at room temp for about 30 minutes before you pop it in the oven. Bake as directed above.

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