3/4 cup water
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders (not breaded)
14 uncooked manicotti shells (8 oz.)
2 cups shredded mozzarella cheese (8 oz.)
Chopped fresh basil leaves, if desired
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| SUPER-EASY CHICKEN MANICOTTI | |||
| Yields 7 | |||
| 1 jar (26-30 oz.) tomato pasta sauce (any variety) 3/4 cup water 1 tsp. garlic salt 1 1/2 lbs. chicken breast tenders (not breaded) 14 uncooked manicotti shells (8 oz.) 2 cups shredded mozzarella cheese (8 oz.) Chopped fresh basil leaves, if desired |
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| Heat oven to 350. Mix pasta sauce and water in medium bowl. Spread about one-third of the pasta sauce mixture in ungreased rectangular baking dish, 13 x 9 x 2-inches. Sprinkle garlic salt on chicken. Insert chicken into ucooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with aluminum foil and bake about 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil. | |||