 |
Prep Time: 45 Minutes Cook Time: 1 Minutes |
Ready In: 46 Minutes Servings: 14 |
|
Make ahead and freeze, then pop in the oven when you're ready for it! Ingredients:
1 tablespoon garlic powder |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 1/2 lbs boneless skinless chicken breasts |
14 manicotti |
6 1/2 cups tomato sauce |
2 (4 ounce) cans mushrooms, drained |
2 cups mozzarella cheese, grated |
2/3 cup water |
Directions:
1. Combine garlic powder, salt and pepper. Rub seasonings into chicken, then cut chicken into bite size cubes. Stuff chicken into dry manicotti shells.
2. Grease two 13 x 9 inch baking pans. Spread 1 cup sauce in the bottom of each pan. Divide stuffed shells evenly between dishes. Sprinkle with mushrooms and divide remaining sauce over the top. Sprinkle with cheese.
3. Drizzle water around the edge of each dish. Cover and freeze one pan. Cover the other with tin foil and bake at 375 for 65-70 minutes or until chicken is cooked.
4. Allow to stand for a few minutes before serving.
5. To use frozen casserole-thaw overnight in refrigerator. Let stand at room temperature for 30 minutes then bake as directed.
|
|