Chicken tenders seasoned and stuffed into manicotti shells, smothered in rich Alfredo sauce and Parmesan cheese and baked until bubbly. Both easy and delicious!
Ingredients
- 1 jar Alfredo sauce , 16 ounce
- 0.75 cups water
- 14 chickens tenders
- 2 tablespoons garlic powder
- 14 uncookeds manicotti shells
- 2 tablespoons Montreal steak seasoning , such as McCormick®
- 1 cup shredded Parmesan cheese
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
Mix Alfredo sauce and water in a bowl. Spread about 1/3 sauce mixture on the bottom of a 9x13-inch baking dish.
-
3
Season chicken tenders with garlic powder and stuff chicken into manicotti shells. Arrange manicotti in the prepared baking dish. Pour remaining 2/3 sauce over manicotti and sprinkle with steak seasoning. Cover baking dish tightly with foil.
-
4
Bake in the preheated oven until pasta is tender, about 1 hour. Remove foil and sprinkle Parmesan cheese over manicotti. Continue to bake until cheese is melted, about 5 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Italian Recipes
Spinach and Ricotta Tortellini
Ricotta and spinach are among the most expected vegetarian pairings in Italian cooking. In genuine tortellini di magro, it's also used as a filling for tortellini, the famous ring-shaped stuffed egg pasta from Bologna served in clear beef stock for Christmas or any special occasion. This recipe, with green spinach dough and a vegetarian filling, is a much-appreciated alternative to the basic recipe. Serve it with your favorite sauce. It's great with a simple butter and sage sauce or regular tomato sauce.
That Addicting Salad
The salad that initiated a year-long quest to duplicate the recipe! When I threw yet another attempt at the dressing in the fridge overnight, I hit on the secret ingredient. A huge hit with guests!
Green Chile Stacked Enchiladas
This recipe for green chile stacked enchiladas is something I put together one night when I was trying to use up some random ingredients I had on hand. It came out "company good," though not good for a diet. It makes a large pan.