Chicken Manicotti


This recipe is another one I originally got from the Quick Cooking magazine.  It is super easy, and it only has 7 ingredients (six if you leave out the mushrooms like I do!)  Of course, you can eat one dish, and freeze one; freeze both dishes, or use both if you have a large family or are having guests over.

Here’s the recipe: 


  • 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 (optional)
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 2/3 cup water


Cooking the sausage

Cooking the sausage

  • Cook and drain the sausage.
  • Cooking the bones with chicken .

    Cooking the bones with chicken .

    I only had bone-in chicken breast.  So I cut off the chicken breasts, and cooked up the chicken left on the bones.  I think I’ll use the broth and chicken to make pancit tomorrow–yum!

  • Rub the  garlic powder over the raw chicken; and cut it into 1-in. strips.
  • Stuff the chicken into the raw manicotti shells.
  • 101_6682Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
  •  Place eight stuffed manicotti shells in each dish.
  • Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
  •  Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.  **My chicken had previously been frozen, so I cooked both dishes.  I will still freeze the extra dish, and thaw it later, and cook it until heated.


  • To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).

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