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Chicken and Sausage Manicotti

Kraft Memeber Recipe
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Makes: 2 casseroles (7 servings each) Total Time: 1 hr 10 min
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.
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.
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