Chicken and Sausage Manicotti

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divamom75

Prep Time

0
min.

Total Time

1
hr.

10
min.

Servings

What You Need

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1 lb. sliced fresh mushrooms
Jewel-Osco — 2 for $5.00 thru 09/26
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

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Make It

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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.

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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.

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