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Chicken Manicotti

Total Time

Prep: 25 min. Bake: 45 min.

Makes

2 casseroles (4 servings each)

When one of my friends came home from the hospital with her newborn, I sent over this freezer casserole. She and her family raved over how good it was. Try substituting olives for mushrooms or using veal instead of chicken. —Jamie Valocchi, Mesa, Arizona
Chicken Manicotti Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon garlic powder
  • 1-1/2 pounds boneless skinless chicken breasts
  • 16 uncooked manicotti shells
  • 2 jars (26 ounces each) spaghetti sauce, divided
  • 1 pound bulk Italian sausage, cooked and drained
  • 1/2 pound fresh mushrooms, sliced
  • 4 cups shredded part-skim mozzarella cheese
  • 2/3 cup water

Directions

  1. Preheat oven to 375°. Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9-in. baking dishes.
  2. Place 8 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 edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender.
    Freeze option: Cover and freeze unbaked casseroles for up to 1 month. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts

2 stuffed shells: 546 calories, 26g fat (11g saturated fat), 115mg cholesterol, 980mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 41g protein.

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