Super-Easy Chicken Manicotti

Super easy! No precooked noodles, just five ingredients and only three easy steps. MORE+ LESS-

By Betty Crocker Kitchens

July 6, 2009

jar (25.5 oz) Muir Glen™ organic pasta sauce (any variety)

3/4

cup water

teaspoon garlic salt

1 1/2

lb uncooked chicken breast tenders (not breaded)

uncooked manicotti shells (8 oz)

cups shredded mozzarella cheese (8 oz)

Chopped fresh basil leaves, if desired

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1

Heat oven to 350°F. In medium bowl, mix pasta sauce and water. Spread about 1/3 of the pasta sauce mixture in ungreased 13x9-inch (3-quart) glass baking dish.
2

Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on pasta sauce in baking dish. Pour remaining pasta sauce evenly over shells, covering completely. Cover with foil.
3

Bake about 1 hour or until chicken is no longer pink in center and shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Sprinkle with basil.

Make this one-dish meal even prettier by garnishing with fresh oregano.
Stir a tablespoon or two of red wine or beef broth into the spaghetti sauce for a deeper flavor.