Makes 7 servings
- 1 jar (26 to 30 oz) tomato pasta sauce
- 1 tsp garlic salt
- 1 1/2 lbs chicken breast tenders (not breaded)
- 14 uncooked manicotti shells (8 oz)
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 2 cups shredded mozzarella cheese (8 oz)
- Heat oven to 350°F. Spread about one-third of the pasta sauce in ungreased rectangular baking dish, 13x9x2 inches.
- Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in dish.
- Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
- Cover and bake about 1 1/2 hours or until shells are tender.
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