1 Jar of tomato pasta sauce (26-30 oz)
3/4 cup of water
1 tsp. of garlic salt
1 1/2 lbs. of uncooked chicken tenders (14 tenders)
14 uncooked manicotti shells
2 cups of shredded mozzerella (I used mozzeralla/provolone combo)
chopped basil (optional)
Heat oven to 350; In a medium bowl, mix pasta sauce and water;
Spread 1/3 of the sauce mixture in a 13x9 baking dish.
Sprinkle the garlic salt on chicken tenders; Insert chicken tenders into uncooked manicotti shells stuffing from each end to fill if necessary;
Place shells on pasta sauce in baking dish; Pour remaining sauce over shells covering completely; Cover tightly with aluminum foil.
Bake for about 1 hr. or until shells are tender; Sprinkle with shredded cheese and bake uncovered for 5 mins. or until cheese is melted; sprinkle top with basil
Prep. time: 1 hr. 20 mins. Serves: 7
Pairs Well With
If you like chicken parm, you will love this!