Chicken & Sausage Manicotti Recipe

Chicken & Sausage Manicotti Recipe
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. Fran Scott - Birmingham, Michigan
14 Servings
Prep: 25 min.
Bake: 55 min. + standing

Ingredients

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure 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

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.

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.

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.

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 bubbly and pasta is tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).
Chicken & Sausage Manicotti published in Simple & Delicious March/April 2010, p17