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Ingredients
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1 jar (30 Ounze) spaghetti sauce 1 t garlic 1 1/2 pounds chicken breast tenders 14 uncooked manicotti shells 1 can (2 1/2 oz) sliced ripe olives drained 2 cups shredded mozzarella cheese
Directions
One per line
Spread about 1/3 of the spaghetti sauce in ungreased 9x13 pan. Sprinkle garlic on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. Cover unbaked manicotti tightly with foil and refrigerate no longer than 24 hours or freeze for up to one month. Cook covered from refrigerator for about 1 hour at 350° or from freezer for about 1 1/2 hours.
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A NEW TAG
|
Appetizers
|
Beef
|
Beverages
|
Breads
|
Breakfast
|
Cakes
|
Candy
|
Cookies
|
Crock Pot
|
Desserts
|
Fish
|
Lunch/Snacks
|
Main Dishes
|
Pies
|
Pork
|
Poultry
|
Quick & Easy
|
Salads
|
Side Dishes
|
Soups
|
Vegetable Dishes
