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Chicken and Sausage Manicotti


Simple and delicious mar/apr 2010

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  • 1 jar sliced mushrooms
  • 1 green pepper, chopped
  • 1 medium onion chopped
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 jars 26oz each spaghetti sauce
  • 1-1/4 cup water
  • 1 lb chicken tenderloins halved lengthwise
  • 2 tsp dried basil
  • 1 tsp chicken seasoning
  • 1 package 8oz uncooked manicotti shells
  • 1 lb fully cooked italian sausage links; halved lengthwise and sliced
  • 1 cup mozzarella cheese
  • 1 cup shredded cheddar cheese



Step 1

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 13x9 baking dish. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.

Cover and bake casserole at 375 for 55-65 minutes or until bubbly and pasta is tender.


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