Ingredients
4
cups refrigerated Alfredo sauce
1
cup milk
1 1/2
lb uncooked chicken breast tenders (not breaded)
1
teaspoon garlic salt
14
uncooked manicotti (8 oz)
1
cup shredded fresh Parmesan cheese (4 oz)
1
cup frozen baby sweet peas, thawed
1/2
cup cooked ham strips (2x1/4x1/4 inch)
Preparation
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix Alfredo sauce and milk; spread 1 cup mixture in baking dish.
Sprinkle chicken tenders with garlic salt. Fill each uncooked manicotti with chicken, stuffing into each end; place stuffed manicotti in baking dish. Reserve 1/2 cup sauce mixture for topping; pour remaining 3 1/2 cups sauce mixture over manicotti. Cover tightly with foil.
Bake 1 1/4 hours. Meanwhile, in medium bowl, mix reserved 1/2 cup sauce mixture, the cheese, peas and ham.
Remove baking dish from oven. Uncover; pour sauce mixture over manicotti. Return to oven; bake uncovered 15 to 20 minutes longer or until cheese is melted. Let stand 10 minutes before serving.
