CHICKEN MANICOTTI/Pam Kruger

By vickysue_4

Super Easy!

Ingredients

• 1 jar {30 oz.} spaghetti sauce {any variety}
• 1 tsp. garlic salt
• 1 1/2 lbs. chicken breast tenders
• 14 uncooked manicotti shells
• ...
• 1 can {2 1/2 oz.} slice ripe olives, drained
• 2 cups shredded Mozzarella cheese

Preparation

Step 1

1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.
3. Pour remaining spaghetti sauce evenly over shells, covering completely.
Sprinkle with olives and cheese.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil
and refrigerate no longer than 24 hours.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 hour, or until shells are tender.


TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and
label. Freeze no longer than 1 month.


TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 1/2 hours or until shells are
tender.