Chicken & Sausage Manicotti |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 14 |
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Here's a scrumptious meal-in-one the whole gang will love. For a change, try it with ground turkey or beef instead of the sausage. Ingredients:
1 pound sliced fresh mushrooms |
2 medium green peppers, chopped |
2 medium onions, chopped |
1 tablespoon olive oil |
4 garlic cloves, minced |
3 jars (26 ounces each) spaghetti sauce |
1-1/4 cups water |
1-1/2 pounds chicken tenderloins, halved lengthwise |
4 teaspoons dried basil |
2 teaspoons chicken seasoning |
2 packages (8 ounces each) uncooked manicotti shells |
1 pound fully cooked andouille or italian sausage links, halved lengthwise and sliced |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces ) shredded cheddar cheese |
Directions:
1. In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender. Add garlic; cook 1 minute longer. Stir in spaghetti sauce and water.
2. Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
4. To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
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