Ingredients
3
jars (26 to 30 ounces each) tomato pasta sauce (any variety)
1
tablespoon garlic salt
4 1/2
pounds chicken breast tenders (not breaded)
3
packages (8 ounces each) manicotti shells
3
cans (2 1/4 ounces each) sliced ripe olives, drained
6
cups shredded mozzarella cheese, (24 ounces)
Preparation
Heat oven to 350°F. Spread about one-third of each jar of pasta sauce in each of 3 ungreased rectangular baking dishes, 13x9x2 inches.
Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place 14 shells on pasta sauce in each dish.
Pour remaining pasta sauce evenly over shells, covering completely. Sprinkle with olives and cheese.
Cover and bake about 1 hour 30 minutes or until shells are tender.
