Cheesy Chicken Manicotti (Oamc)

Recipe by Jadelabyrinth
READY IN: 2hrs 25mins
SERVES: 10-15
YIELD: 5 pans
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Using one jar of sauce, spread an equal amount of sauce on the bottom of each 8"x8" pan.
  • Using a butter knife spread a thin coat of ricotta cheese inside each manicotti noodle.
  • Insert chicken into uncooked manicotti shells, choose which end to stuff from wisely, the tenders will fit but you have to squeeze them in gently.
  • Fill in the ends of the manicotti with the remaining ricotta cheese.
  • Place shells on spaghetti sauce in dish. To make five pans place 8-9 in each pan. To make 6 pans, place 7 in each pan.
  • Pour remaining spaghetti sauce evenly over shells, covering completely. Add 1/4 cup of water to each pan.
  • Sprinkle with mozzarella cheese. STOP HERE.
  • TO STORE IN REFRIGERATOR: Cover the unbaked manicotti tightly with aluminum foil. Refrigerate no longer than 24 hours.
  • TO STORE IN FREEZER: Wrap unbaked manicotti tightly with labeled aluminum foil Or cover with foil and place in a labeled freezer bag. Freeze no longer than 1 month.
  • TO COOK FROM REFRIGERATOR: Heat oven to 350 degrees and cook covered pan for 1 hour and fifteen minutes, or until noodles are tender.
  • TO COOK FROM FREEZER: Heat oven to 350 degrees and cook covered pan for 1 hour and 50 minutes, or until noodles are tender.
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