“I have modified this recipe from the original. The original was too dry and cooked too long so watch the cooking time. The manicotti should be tender but not dry.”
READY IN:
1hr 50mins
SERVES:
7
YIELD:
14 shells
UNITS:
US

Ingredients Nutrition

  • 30 ounces spaghetti sauce
  • 1 teaspoon garlic salt (or more, to taste)
  • 1 12 lbs chicken breast tenders
  • 8 ounces manicotti (14)
  • 2 cups mozzarella cheese
  • 1 tablespoon parsley or 1 tablespoon mixed Italian herbs
  • 14 ounces chicken broth

Directions

  1. Preheat oven to 350 degrees.
  2. Spread about 1/3 of the sauce in an ungreased 13x9x2 baking dish.
  3. Sprinkle garlic salt on chicken tenders.
  4. Insert chicken into uncooked manicotti shells, stuffing from each end to fill, if necessary (a chopstick or wooden skewer may help with this process).
  5. Place shells on spaghetti sauce in dish. Pour remaining sauce evenly over shells, covering completely. Add chicken broth (1 can).
  6. Sprinkle with cheese.
  7. Cover and bake about 1-1/2 hours or until shells are tender. Sprinkle finished dish with parsley or Italian herbs.

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