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Chicken & Sausage Manicotti Recipe

  • 80minutes

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Source: www.tasteofhome.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 pound sliced fresh mushrooms

  2. 2 medium green peppers, chopped

  3. 2 medium onions, chopped

  4. 1 tablespoon olive oil

  5. 4 garlic cloves, minced

  6. 3 jars (26 ounces each ) spaghetti sauce

  7. 1-1/4 cups water

  8. 1-1/2 pounds chicken tenderloins, halved lengthwise

  9. 4 teaspoons dried basil

  10. 2 teaspoons chicken seasoning

  11. 2 packages (8 ounces each ) uncooked manicotti shells

  12. 1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced

  13. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  14. 2 cups (8 ounces ) shredded cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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).

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