Chicken and Sausage Manicotti
Makes:
2 casseroles (7 servings each)
Total Time:
1 hr 10 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 lb. sliced fresh mushrooms
- 2 medium green peppers, chopped
- 2 medium onions, chopped
- 1 Tbsp. olive oil
- 4 garlic cloves, minced
- 3 jars (26 oz.) spaghetti sauce
- 1 1/4 cups water
- 1 1/2 lb. chicken tenderloins, halved lengthwise
- 4 tsp. dried basil
- 2 tsp. chicken seasoning
- 2 pkg. (8 oz.) uncooked manicotti shells
- 1 lb. fully cooked andouille or Italian sausage links, halved lengthwise and sliced
- 2 cups (8 oz.) shredded mozzarella cheese
- 2 cups (8 oz.) shredded cheddar cheese
make it
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" x 9" 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°F for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
Notes
To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375°F for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.
