This Chicken Manicotti dish is wonderful to make as you can cook it for now or freeze it for later!
This recipe is another one I originally got from the Quick Cooking magazine. It is super easy, and it only has 7 ingredients (six if you leave out the mushrooms like I do!) Of course, you can eat one dish, and freeze one; freeze both dishes ; or use both if you have a large family or are having guests over. Here’s how you make it:

- 1 tablespoon garlic powder
- 1-1/2 pounds boneless skinless chicken breasts
- 16 uncooked manicotti shells
- 2 jars 26 ounces each spaghetti sauce, divided
- 1 pound bulk Italian sausage cooked and drained
- 1/2 pound fresh mushrooms sliced (optional)
- 4 cups 16 ounces shredded mozzarella cheese
- 2/3 cup water
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Cook and drain the Italian sausage.
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Rub the garlic powder over the raw chicken; and cut it into 1-in. strips.
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Stuff the chicken into the raw manicotti shells.
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Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. baking dishes.
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Place eight stuffed manicotti shells in each dish.
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Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
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Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken is no longer pink and pasta is tender. Cover and freeze remaining casserole for up to 1 month.
To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed.
We like to eat Chicken Manicotti for dinner along with our favorite Angel Biscuits!
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Looks delicious! Thanks for hosting.
Thank you for hosting today. Have a great week!
That looks soooo good! Pinned.