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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.
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.
*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
*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
*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.
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.
Just say "no" to the time-consuming task of cooking and stuffing manicotti
shells and use our clever new technique: simply insert chicken breast
tenders into uncooked manicotti shells! Smother with sauce, olives and
cheese; cover and refrigerate 24 hours to help "soften" the pasta.
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jmchan 6 years agoJust say 'no' to the time-consuming task of cooking and stuffing manicotti shells and use our clever new technique: simply insert chicken breast tenders into uncooked manicotti shells! Smother with sauce, olives and cheese; cover and refrigerate 24 hours to help 'soften' the pasta. [I posted this recipe.]