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SUPER-EASY CHICKEN MANICOTTI (from a Betty Crocker Cookbook)
Double it and make one to eat tonight and one for another night!

1 jar {30 oz.} spaghetti sauce {any variety}
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
(I used 5 chicken breasts slightly frozen and sliced into tenders for double batch)
14 uncooked manicotti shells  
1 can {2 1/2 oz.} slice ripe olives, drained  
2 cups shredded Mozzarella cheese  

1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13×9x2 inches.

2. Sprinkle garlic salt on UNCOOKED chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of shell to fill if necessary. Place shells on spaghetti sauce in dish.

3. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. STOP HERE.

TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil
and refrigerate no longer than 24 hours.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and
label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 hour, or until shells are tender.

TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 1/2 hours or until shells are
tender.