Easy Chicken Manicotti (low-fat)

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

You need to refrigerate this up to 24 hours before cooking. I am not including it in prep. time.

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.
Most Helpful

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.

hmms May 20, 2007

This was an easy and delicious meal! I used lowfat mozzarella and it still tasted wonderful. Thanks for the recipe!

Rach2 August 13, 2004