Tuesday, May 26

Chicken Manicotti

This is one of my personal favorites. The garlic salt and spaghetti sauce flavors mix perfectly together for a nice Italian dish. You might want to serve it with some garlic bread.

*When I make this for my family of 4, I cut the recipe in half.

28 oz jar spaghetti sauce
1 tsp. garlic salt
1 1/2 lbs chicken tenders (approx. 6 breasts)
14 uncooked manicotti shells
1/3 c. water
2 1/2 c. mozerella (shredded)

Heat oven to 350. In 13x9 glass pan, pour 1/3 of spaghetti sauce. Sprinkle chicken with garlic salt. Place chicken* into manicotti noodles. Place in baking dish. Pour water into remaining spaghetti sauce in jar. Close jar and shake well. Pour this mixture over shells in baking dish, making sure to cover pasta completely. Cover with mozerella cheese. Cover tightly with foil and bake for 80-90 minutes.

*If using breasts, you'll want to cut them into relatively thin strips - 3 to 4 strips per breast. I use the handle end of a spoon to push the chicken into the noodles.

1 comment:

Hollie Robb said...

You know my mom found a book called.
"52 weeks of Proven Recipes for picky kids" by Jill McKenzie

We are still trying it with the kids.