Need to feed a crowd?  Want to make it super easy, super delicious and have them asking for the recipe?  Then make Taste of Home's Chicken & Sausage Manicotti Recipe.  Let me know what you think!


1 pound sliced fresh mushrooms

2 medium green peppers, chopped

2 medium onions, chopped

1 tablespoon olive oil

4 garlic cloves, minced

3 jars (26 ounces each) spaghetti sauce

1-1/4 cups water

1-1/2 pounds chicken tenderloins, halved lengthwise

4 teaspoons dried basil

2 teaspoons chicken seasoning

2 packages (8 ounces each) uncooked manicotti shells

1 pound fully cooked andouille or Italian sausage links, halved lengthwise and sliced

2 cups (8 ounces) shredded part-skim mozzarella cheese

2 cups (8 ounces ) shredded cheddar cheese


In a Dutch oven, saute the mushrooms, peppers and onions in oil until tender; add garlic, cook 1 minute longer. Stir in spaghetti sauce and water.

Sprinkle chicken with basil and chicken seasoning. Stuff chicken into uncooked manicotti shells. Spread 1 cup sauce mixture in each of two greased 13-in. x 9-in. baking dishes. Arrange manicotti over sauce; sprinkle with sausage. Pour remaining sauce over top; sprinkle with cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 375° for 55-65 minutes or until bubbly and pasta is tender. Let stand for 10 minutes before serving.

To use frozen manicotti: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving. Yield: 2 casseroles (7 servings each).

Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.