Super Easy Chicken Manicotti

1 jar (30 ounces) spaghetti sauce

1 teaspoon garlic salt

1 1/2 pounds chicken breast tenders

14 uncooked manicotti shells (8 ounces)

1 can (2 1/2 ounces) sliced ripe olives, drained

2 cups shredded mozzarella cheese (8 ounces)

1. Spread about one-third of the spaghetti sauce in ungreased rectangular baking dish, 13 x 9 x 2 inches. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.

2. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. Cover and refrigerate overnight to soften the pasta. STOP HERE-see To Store and To Cook below.

TO STORE

Refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.

Freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR

Oven: About 1 hour before serving, heat oven to 350. Bake in covered baking dish about 1 hour or until shells are tender.

TO COOK FROM FREEZER

Oven: About 1 ½ hours before serving, heat oven to 350. Bake in covered baking dish about 1 ½ hours or untl shells are tender. 

Amanda