Super-Easy Chicken Manicotti-Where Healthy Eating Becomes Your Lifestyle!

Super-Easy Chicken Manicotti

Here is a very clever new technique to the time consuming task of cooking and stuffing manicotti shells. Simply insert chicken breast tenders into uncooked manicotti shells! Smother with sauce, olives and cheese; cover and refrigerate 24 hours to help "soften" the pasta. It could also be made into an one-dish meal by adding a defrosted 1 pound bag of Broccoli Normandy to the spaghetti sauce or just serve as is with a crisp already prepared green salad.

1		jar (30 ounces) spaghetti sauce
1 teaspoon		garlic salt
1-1/2 pounds		chicken breast tenderloins
14		uncooked manicotti shells (8 ounces)
1		can (2-1/2 ounces) sliced ripe olives, drained
2 cups		shredded Mozzarella cheese (8 ounces)

1	Spread about one-third of the spaghetti sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches.
2	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.
3	Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE!
TO STORE:
1	Refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours. Freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.
TO COOK FROM REFRIGERATOR:
1	Oven: About 1 hour before serving, heat oven to 350°. Bake in covered baking dish about 1 hour or until shells are tender.
TO COOK FROM FREEZER:
1	Oven: About 1-1/2 hours before serving, heat oven to 350°. Bake in covered baking dish about 1 hour or until shells are tender.