Chicken Manicotti

Super Easy Chicken Manicotti

4 cups Prepared Homemade Gourmet spaghetti sauce
1 TBS Homemade Gourmet Garlic Basil Seasoning
1 1/2 pounds fresh chicken breast tenders
14 uncooked manicotti shells (8 ounces)
1 can (2 1/2 ounces) sliced ripe olives, drained
2 cups shredded mozzarella cheese (8 ounces)

1. Spread about 1 to ½ Cups of the spaghetti sauce in rectangular baking dish, 13 x 9.

2. Sprinkle garlic basil seasoning on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of the shell to fill if necessary. Place shells on spaghetti sauce in dish.

3. Pour remaining sauce evenly over shells, covering completely. Sprinkle with olives and cheese.

To Store:Refrigerator: cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
Freezer: Wrap unbaked manicotti tightly with aluminum foil and label.Freeze no longer than 1 month.

To Cook from
Refrigerator:Oven: About 1 hour before serving, heat oven to 350 degrees. Bake in covered baking dish about 1 hour or until shells are tender.

To Cook from Freezer:Oven: About 1 1/2 hours before serving, heat oven to 350 degrees.Baked in covered baking dish about 1 1/2 hours or until shells are tender.

Refrigerating this dish for 24 hours helps to soften the pasta.