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By Betty Crocker:
7 servings
1 jar tomato pasta sauce
3/4 c. water
1 tsp. garlic salt
1½ lbs. chicken breast tenders
14 uncooked manicotte shells
2 c. shredded mozzarella cheese
Heat oven to 350°. Mix pasta sauce and water in med. bowl. Spread about 1/3 of the sauce in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotte shells, stuffing from each end of shell to fill. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover with aluminum foil and bake 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.
7 servings
1 jar tomato pasta sauce
3/4 c. water
1 tsp. garlic salt
1½ lbs. chicken breast tenders
14 uncooked manicotte shells
2 c. shredded mozzarella cheese
Heat oven to 350°. Mix pasta sauce and water in med. bowl. Spread about 1/3 of the sauce in ungreased rectangular baking dish, 13x9x2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotte shells, stuffing from each end of shell to fill. Place shells on pasta sauce in baking dish. Pour remaining sauce evenly over shells, covering completely. Cover with aluminum foil and bake 1 hour or until shells are tender. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted.