Mornin' all.
Thought I'd start this off early today and see if more people respond as I think lots of us would hate to see this thread disappear.
It's cloudy here this morning, with rain not expected until late afternoon. So the laundry is started & I'll hang it outside to dry while I can. Then I should get some housework and banking done later on.
Supper tonight is chicken manicotti leftovers form yesterday with rhubarb cake. Absolutley no work in that today - gotta like it. The chicken dish is really good. It's another of those recipes I've had for years and finally decided to try.
Chicken manicotti
1 tablespoon garlic powder
1-1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 jars (26 ounces each) spaghetti sauce, divided
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced
4 cups (16 ounces) shredded mozzarella cheese
2/3 cup water
Directions:
Rub garlic powder over chicken; cut into 1-in. strips. Stuff chicken into manicotti shells. Spread 1 cup spaghetti sauce in each of two greased 13-in. x 9-in. x 2-in. baking dishes. Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
Drizzle water around the edge of each dish. Cover and bake one casserole at 375° for 65-70 minutes or until chicken juices run clear and pasta is tender.
Cover and freeze remaining casserole for up to 1 month. To use frozen casserole: Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed. Yield: 2 casseroles (4 servings each).
The only thing I changed was the amount of garlic - I cut it in half and added Italian seasoning.to the chicken. ...and I doubled the mushrooms.
Good, quick to prepare and tasty. Served it with a green salad.
Tasty