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
- Cook and drain the sausage.
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.
- Spread 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).