I have two manicotti recipes that I’m going to share back-to-back as we finish out the year and to prepare for 2013. When divided into two smaller pans it makes it easier to bake and freeze one, while keeping another for lunches.

1 jar tomato sauce
1 tsp garlic salt
1 1/2 lb chicken breast tenders (not breaded)
14 uncooked manicotti shells
2 cups mozzarella cheese

Heat over to 350*
Spread about 1/3 of sauce in ungreased 9×13 pan (or two smaller pans)
Stuff chicken into uncooked shells (it may require cutting the chicken length-wise to shove it in)
Place shells on sauce in dish
Pour remaining sauce over shells
sprinkle with cheese
Cover and bake for about 11/2 hours until shells are tender