Easy Chicken Manicotti

Easy Chicken Manicotti

1 jar pasta sauce (any variety)

1 can diced tomatoes

¾ cup water

1teaspoon garlic salt

1 ½ lb. uncooked chicken breast tenders (not breaded)

14 uncooked manicotti shells

3 cups shredded Italian cheese

8 oz Ricotta

½ c. shredded parmesan cheese

Italian spices (garlic, basil, oregano, parsley)

On stove, in med saucepan, add jar sauce and can tomatoes. Add spices and warm.

In small bowl mix in some (about ½ a cup) Italian cheese, parmesan and ricotta and spoonful of sauce mixture from stove. Add spices, mix well. Set aside.

Get a 13x9 glass pan, ungreased, add about a third of the sauce on stove to the bottom of the pan.

Take your raw chicken (easier to cut if partially frozen) cut into stripes that will fit inside the manicotti shells about 2 inches long. **Salt, pepper and spices on the chicken.

**side note…if you marinate the chicken in Italian dressing it will have a lot more flavor, but if you’re in a hurry, don’t bother.

Take the manicotti shells and stuff the shells with the cheese mixture and the chicken until stuffed from end to end. Line up in pan on top of the sauce. Pour the remainder of the sauce over the shells. Top with cheese. Cover with foil tightly.

Bake for 1 hour at 350 degrees.  Should be perfect, top with basil or parsley and serve.