Skip to main content

Birda Mae's recipe corner: Chicken Manicotti

Betty Crocker's Entertaining Basics: Learning to Entertain with Confidence           Chicken Manicotti
                                            You will need a 13x9 inch rectangular pan

                                        Ingredients
                                        1 jar(26 to 30 ounces) tomato pasta sauce (any variety)
                                         1 teaspoon garlic salt
                                        1 1/2 pounds chicken breast tenders(not breaded)
                                        14 uncoooked manicotti shells(8 ounces)
                                        2 cups shredded mozzarella cheese(8ounces)
                                        Chopped fresh basil leaves if desired

                                         Directions
                                     1.  Heat the oven 350o.  Spread about 1 cup of the pasta sauce in the ungreased
                                          rectangular pan.

                                     2. Sprinkle the garlic salt over the chicken.  Fill the uncooked manicotti shells with
                                         chicken,stuffing chicken from each end of shell. Place filled shells on pasta sauce
                                         in the pan.

                                     3.  Pour the remaining pasta sauce evenly over the shells ,covering shells completely
                                          with sauce.  Sprinkle with cheese.

                                      4.  Cover the pan with aluminum foil and bake about 1 hour 30 minutes or until
                                         shells are tender.  Sprinkle with basil.
                                      
                     Enjoy!

Comments

Popular posts from this blog

Bonus Recipes:Paula Deen's:Hearty Vegetable Soup

Ingredients:
1 Tablespoon of butter
1 cup of thinly sliced carrots
1 small zuccini sliced lenghwise
and cut crosswise into thin slices
1/2 cup onion
2 cups tightly packed fresh baby spinach
2 cups(14.5-ounce) cans diced tomatoes with basil,garlic,and oregeno
2 cups chicken broth
1   (15-ounce) can Northern beans,drained
 1 cup frozen cut green beans,thawed
1/2 teaspoon ground pepper
1/4 teaspoon salt

Directions:
1.In a Dutch oven ,melt butter over medium heat .  Add carrots,zucchini and  onion
cook stirring occasionally, for 5 to 6 min or until vegetables are tender( more like an 1hour on low heat total
Add sinach stirring until wilted.
2.Add diced tomatoes,broth beans green beans,pepper and salt.Bring to boil :reduce heat and simmer.

For more of her recipes go here.

Variation
I omitted the spinach and Northern beans (my kids wouldn't have eaten it) I substituted.  Italian
style vegetables which has the zucchini and Italian style green beans and for a little more
something I pute…

My cookbook addiction

Hello my name is Cheryl and I'm addicted to really ,practical cookbooks! Yes I just posted on another Weight Watchers cookbook. I have no interest in the point system none whatsoever. This little factoid is how you know I just love buying, collecting and maintaining an extensive cook book collection. I only paid the $2.00 plus shipping and handling and got a real bargain! This is organized more like a traditional cookbook  soup and starters,breakfast and brunch,poultry,yeast breads,quick breads etc...I was a little disappointed with the slow cooker section.I use my slow cooker every week and was hoping for a little more to choose from. I am very pleased with vegetarian main dishes.We are not vegetarian or vegan just a busy Mama/college student trying to get my growing kids to eat more vegetables. I wish I had started with this and the One pot cookbook back in 2012 when I had the health scare this would have made eating healthy a whole lot simpler. I will be looking over both so I…