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
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