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Chicken and Sausage Manicotti
Chicken and Sausage Manicotti

Chicken and Sausage Manicotti

1 Hr(s) 10 Min(s)
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1 serving
Original recipe yields 1 serving
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
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Let's 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.
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