Ingredients
-
1
-
2
-
1
-
1 1/2
-
14
-
1
-
2
-
-
-
-
-
-
-
-
Directions
Easy Chicken Manicotti (low-fat), You need to refrigerate this up to 24 hours before cooking I am not including it in prep time , Very easy and very good! I like preparing it the night before and having a quick dinner the next day I skipped the mushrooms (personal choice) and it was delicious, I have made this a few times following the recipe exactly , This was an easy and delicious meal! used lowfat mozzarella and it still tasted wonderful Thanks for the recipe!
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Steps
|
1
Done
|
Spread 1/3 of the Spaghetti Sauce in a 9x13-Inch Baking Dish. |
|
2
Done
|
Sprinkle Garlic and Italian Seasoning Over Chicken. |
|
3
Done
|
Insert Chicken Into Manicotti Shells. |
|
4
Done
|
Place Shells in Baking Dish. |
|
5
Done
|
Pour Remaining Sauce Evenly Over Manicotti Shells, Covering Completely. |
|
6
Done
|
Sprinkle With Mushrooms and Cheese. |
|
7
Done
|
Cover and Refrigerate Up to 24 Hours to Help Soften Pasta. |
|
8
Done
|
Preheat Oven to 350 Degrees. |
|
9
Done
|
Bake For Approximately 1 Hour or Until Pasta Is Tender. |
|
10
Done
|
Let Stand For 10 Minutes Before Serving. |
