This is the recipe I share whenever I get one of those "share a recipe" forwards :) Its originally from Pam at church and it's delish!
1 Jar (1 lb. 10 oz.) Prego® Traditional Pasta Sauce
1 4 oz can mushrooms
1 2 oz can sliced black olives
1 box manicotti tubes – uncooked (about 14 tubes/box)
1 to 1 ½ lbs chicken breast, sliced into strips
2 cups mozzarella cheese
Pour 1/3 of the Prego into a 9 x 13” baking dish. Top with ½ the mushrooms, black olives and onions. Stuff chicken strips into unbaked manicotti tubes. Note: I only partially thaw the chicken, so it cuts into strips easier, and is easier to stuff into the shells.
Put stuffed shells on top of the sauce. Top the shells with the rest of the jar of sauce, the rest of the mushrooms/black olives/onions and then top with cheese.
Cover with foil and bake at 350° for 90 minutes.
1 Jar (1 lb. 10 oz.) Prego® Traditional Pasta Sauce
1 4 oz can mushrooms
1 2 oz can sliced black olives
1 box manicotti tubes – uncooked (about 14 tubes/box)
1 to 1 ½ lbs chicken breast, sliced into strips
2 cups mozzarella cheese
Pour 1/3 of the Prego into a 9 x 13” baking dish. Top with ½ the mushrooms, black olives and onions. Stuff chicken strips into unbaked manicotti tubes. Note: I only partially thaw the chicken, so it cuts into strips easier, and is easier to stuff into the shells.
Put stuffed shells on top of the sauce. Top the shells with the rest of the jar of sauce, the rest of the mushrooms/black olives/onions and then top with cheese.
Cover with foil and bake at 350° for 90 minutes.
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