Ingredients:
1 teaspoon garlic salt
1 1/2 lbs chicken breast tenders
14 uncooked manicotti
1 (2 1/2 ounce) cans sliced ripe olives, drained
1 (30 ounce) jars spaghetti sauce, any variety
2 cups shredded mozzarella cheese
Directions:
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
Sprinkle garlic salt on chicken.
Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
Place shells on spaghetti sauce in dish.
Pour remaining spaghetti sauce evenly over shells, covering completely.
Sprinkle with olives and cheese. STOP HERE.
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil.
and refrigerate no longer than 24 hours.
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.
Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees.
Bake in covered baking dish about 1 hour, or until shells are tender.
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees.
Bake in covered baking dish about 1 1/2 hours or until shells are tender.
Servings: 6
Time preparation: 20 min.
Time total: 110 min.