Chicken & Sausage Manicotti

 

Welcome to Freezer Food Friday!

Share a recipe that can be made ahead and frozen for later use. Let’s help each other stock our freezers with meals for our families.

Link your recipe at Mr. Linky below, leave me a comment and I will be around to visit your blog.

1 pound sliced fresh mushrooms
2 medium green peppers, chopped
2 medium onions, chopped
1 tablespoon Crisco® Pure Olive Oil
4 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
1-1/4 cups water
1-1/2 pounds chicken tenderloins, halved lengthwise
4 teaspoons dried basil
2 teaspoons chicken seasoning
2 packages (8 ounces each) uncooked manicotti shells
1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces ) shredded cheddar cheese

•In a Dutch oven, saute the mushrooms, peppers and onions in oil until
tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce
and water.

•Sprinkle chicken with basil and chicken seasoning. Stuff chicken into
uncooked manicotti shells. Spread 1 cup sauce mixture in each of two
greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce;
sprinkle with sausage. Pour remaining sauce over top; sprinkle with
cheeses.

•Cover and freeze one casserole for up to 3 months. Cover and bake the
remaining casserole at 375° for 55-65 minutes or until bubbly
and pasta is tender. Let stand for 10 minutes before serving.

•To use frozen manicotti: Thaw in the refrigerator overnight. Remove
from the refrigerator 30 minutes before baking. Cover and bake at
375° for 55-65 minutes or until bubbly and pasta is tender. Let
stand for 10 minutes before serving. Yield: 2 casseroles (7 servings
each).

Nutrition Facts: 2 stuffed manicotti equals 499 calories, 21 g fat (9 g saturated fat), 101 mg cholesterol, 1,324 mg sodium, 45 g carbohydrate, 5 g fiber, 34 g protein.