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This is a keeper! It was so easy to do, I cut the raw chicken breasts in strips big enuff to fit into the manicotti also raw. Now, we were talking and we would probably do it different next time. A mixture of sausage and hamburger, add some diced onions and maybe add a small strip of mozzerella cheese along with the chicken. We also thought about dicing the chicken like for salad and making a stuffing with cheeses and onions. Also, I did NOT add the water as my chicken was still a bit frozen, made it's own water. These is supposed to make two casseroles bake one, freeze one. We made it in one big glass pan and had enuff for lunch/dinner the next day.
Chicken and sausage manicotti
1 T. garlic powder (I used real garlic)
1 1/2 lbs. boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (28 oz. each) spaghetti sauce, divided
1 lb. bulk Italian sausage, cooked and drained
1/2 lb. fresh mushrooms,sliced
4 c. shredded part-skim mozzarella cheese
2/3 c. water
Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into manicotti shells. Spread 1 c. spaghetti sauce in each of 2 greased 9X13 baking dishes. Place 8 stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over top. Sprinkle with cheese. Drizzle water around the edge of each dish. Bake one dish at 375 for 65-70 minutes or until chicken juices run clear and pasta is tender. Cover and freeze other casserole for up to 1 month.
To use frozen casserole: Thaw in the refrigerator. Remove from fridge 30 minutes before baking. Bake as directed. |
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