ASSEMBLY DIRECTIONS:

Spread 1/3 of spaghetti sauce in ungreased 13x9x2 baking dish. Sprinkle

garlic salt on chicken. Insert chicken into uncooked manicotti shells,

stuffing from each end of shell to fill if necessary. Place shells on sauce

in dish. Pour remaining sauce over shells. Sprinkle with cheese and olives.

TO STORE

Refrigerator: Cover unbaked manicotti tightly with aluminum foil and

refrigerate no longer than 24 hours.

Freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze

no longer than 1 month.

TO COOK FROM REFRIGERATOR

Oven: About 1 hour before serving, heat oven to 350oF. Bake in covered

baking dish about 1 hour or until shells are tender.

TO COOK FROM FREEZER

Oven: About 1 1/2 hours before serving, heat oven to 350oF. Bake in covered

baking dish about 1 1/2 hours or until shells are tender. ** I tend to pull

it out and let it thaw over night in the fridge.

Options:

*If you have leftover raw chicken after stuffing all the manicotti shells,

cut up the rest of it and put it in the sauce that covers the shells.

*Try Parmesan in addition to the Mozzarella. Because Parmesan tends to get

browner while baking, cover the dish for the last 15 minutes of the baking

time.

*Try adding mushrooms and Italian seasoning.

*Alfredo sauce topped with parmesan only (I left off the olives)...just

stuffed them with chicken as usual

*Stuff with cheeses (mixture of ricotta, mozzarella and Romano), top with

spaghetti sauce that has shredded chicken in it (first marinated in Italian

dressing)

*Stuffed with cheeses and chopped, drained frozen spinach, Italian herbs,

top with spaghetti sauce (serve these as a side dish with ground turkey

patties that were dipped in Italian bread crumbs and fried)

*Puree the onions and peppers in the food processor, then add them to the

recipe. you get all the flavor without the chunks.

Containers

----------------------------------------------------------

1 9x13 Baking Dish

or 2 8x8 pans

*notes: coat chicken tenders with 1 tbs of olive oil, italian seasonings,

black pepper before inserting into manicotti shells. Tastes better and

slides in easier.