Cookin’ with Carolyn Chicken Manicotti

Chicken Manicotti

1 Tbsp. garlic powder
1-1/2 lbs. boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 oz. each) spaghetti sauce, divided
1 lb. bulk Italian sausage, cooked and drained
1/2 lb. fresh mushrooms, sliced
4 cups (16 oz.) shredded part-skim mozzarella cheese
2/3 cup water
Preheat oven to 375 degrees. 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 13×9-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 65-70 min. or until chicken is no longer pink and pasta is tender. Yield: 2 casseroles (4 servings each).