Chicken Manicotti

**See adjustments at bottom**

The ingredients listed are per family:
1 30-oz. Jar spaghetti sauce
1 tsp. Garlic salt
1 1/2 pounds raw chicken breast tenders, sliced lengthwise into 1 inch strips
1 package (8 oz.) uncooked manicotti shells
2 c. shredded mozerella cheese

Assembly: Sprinkle the garlic salt on the sliced chicken breasts.

Stuff the chicken into the shells, place in a freezer bag. Pour the
sauce over the stuffed shells, then rinse the jar with a few ounces of water and pour the rinse water in the bag (this provides a bit more water to adequately cook the noodles). Seal the bag.

Place the cheese in a separate bag, bundle with the shells, and freeze. To bake: completely defrost the manicotti in the fridge for several days. Pour into a 9x13 baking dish and top with the shredded cheese. Cover the dish with aluminum foil. Bake at 350 for 1 hour.

Serving suggestions: garlic bread, cheese bread, bread sticks, garden salad, or fresh veggies. Enjoy!!

11-23-08 Comments from Kari:

The chicken manicotti ended up being about $9 per family, this being realized after the manicotti was already in the freezer. The original recipe calls for a whole box of manicotti shells, which is 14 shells. Cut back the number of manicotti shells to 10 or 12, which will then reduce the amount of chicken that will be needed. Keep the amount of sauce the same (I like my manicotti to be saucy), and it will be up to the preparer next time to decide on the amount of cheese for the meal. This, of course, will be determined by the cost of the cheese at the grocery store.
-Kari