Chicken Manicotti

Modified from Taste of Home

1 tbsp garlic powder

1 ½ lbs chicken breasts

16 uncooked manicotti shells

2 jars (26 oz each) spaghetti sauce, divided

1 lb Italian sausage, cooked and drained

½ lb mushrooms, sliced

4 cups shredded mozzarella cheese

2/3 cup water

Preheat oven to 375. Chop chicken into bite sized pieces. Rub with garlic powder. Stuff into manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased pans. (I probably used more sauce than it said.)

Place 8 shells in each dish. Sprinkle with sausage and mushrooms. Pour remaining sauce over top. Sprinkle with cheese. Drizzle water around edges (I actually put it in the jars and shook to get the last of sauce out and then used that). Cover and bake for 45-55 minutes or until chicken is fully cooked (165).

You can also freeze the unbaked casserole and then to use, partially thaw in fridge overnight. Remove from fridge 30 minutes beforehand. Preheat oven to 375. Bake as directed, but might take longer and check internal temperature.