Easy Chicken Manicotti (low-fat)

READY IN: 1hr 30mins
Recipe by Gingerbear

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

Top Review by hmms1660

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.

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


  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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a