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1
Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9x2 inches.
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2
Sprinkle garlic salt on chicken.
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3
Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary.
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4
Place shells on spaghetti sauce in dish.
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5
Pour remaining spaghetti sauce evenly over shells, covering completely.
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6
Sprinkle with olives and cheese. STOP HERE.
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7
TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil.
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8
and refrigerate no longer than 24 hours.
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9
TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and label.
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10
Freeze no longer than 1 month.
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11
TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350 degrees.
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12
Bake in covered baking dish about 1 hour, or until shells are tender.
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13
TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350 degrees.
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14
Bake in covered baking dish about 1 1/2 hours or until shells are tender.
