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Easy Chicken Manicotti (low-fat)

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“You need to refrigerate this up to 24 hours before cooking. I am not including it in prep. time.”
READY IN:
1hr 30mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

  • 1 (30 ounce) jarfat-free spaghetti sauce
  • 2 teaspoons garlic powder
  • 1 teaspoon italian seasoning
  • 1 12 lbs uncooked chicken breast tenders
  • 14 uncooked manicotti
  • 1 (2 1/2 ounce) can sliced mushrooms
  • 2 cups light shredded mozzarella cheese

Directions

  1. Spread 1/3 of the spaghetti sauce in a 9X13-inch baking dish.
  2. Sprinkle garlic and Italian seasoning over chicken.
  3. Insert chicken into manicotti shells.
  4. Place shells in baking dish.
  5. Pour remaining sauce evenly over manicotti shells, covering completely.
  6. Sprinkle with mushrooms and cheese.
  7. Cover and refrigerate up to 24 hours to help soften pasta.
  8. Preheat oven to 350 degrees.
  9. Bake for approximately 1 hour or until pasta is tender.
  10. Let stand for 10 minutes before serving.

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