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Archive for the ‘Manicotti’ Category

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)
  1. Heat oven to 350°F. Spread about one-third of the pasta sauce in ungreased rectangular baking dish, 13x9x2 inches.
  2. 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.
  3. Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
  4. Cover and bake about 1 1/2 hours or until shells are tender.

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