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Chicken & Sausage Manicotti

Here's a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. —Fran Scott, Birmingham, Michigan
  • Total Time
    Prep: 30 min. Bake: 55 min. + standing
  • Makes
    2 casseroles (7 servings each)

Ingredients

  • 1 pound sliced fresh mushrooms
  • 2 medium green peppers, chopped
  • 2 medium onions, chopped
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 3 jars (26 ounces each) spaghetti sauce
  • 1-1/4 cups water
  • 1-1/2 pounds chicken tenderloins, halved lengthwise
  • 4 teaspoons dried basil
  • 2 teaspoons chicken seasoning
  • 2 packages (8 ounces each) uncooked manicotti shells
  • 1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
  • 2 cups shredded part-skim mozzarella cheese
  • 2 cups shredded cheddar cheese

Directions

  • In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water.
  • Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13x9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
  • Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
  • To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.
Editor's Note
This recipe was tested with McCormick's Montreal Chicken Seasoning. Look for it in the spice aisle.
Nutrition Facts
2 each: 499 calories, 21g fat (9g saturated fat), 101mg cholesterol, 1324mg sodium, 45g carbohydrate (14g sugars, 5g fiber), 34g protein.

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