Chicken Manicotti

Yields 2 casseroles 4 servings each:

What you need:

1 tablespoon garlic powder
1 1/2 pounds boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 ozs each) spaghetti sauce, divided
1 pound Italian sausage, cooked and drained
1/2 pounds fresh mushrooms, sliced
4 cups (16 oz) shredded mozzarella cheese
2/3 cup of water

*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 9in baking dishes.

*Place eight stuffed manicotti shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining sauce over 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 is no longer pink and pasta is tender. Cover and freeze the other casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes. Bake as directed above.

Thanks to Jamie Valocchi from Mesa, Arizona for recipe and picture :) found in Ultimate Freezer Cookbook magazine 2012