1 Tbsp garlic powder
1 1/2 lbs boneless skinless chicken breasts
16 uncooked manicotti shells
2 jars (26 oz each) spaghetti sauce, divided
1 lb bulk Italian sausage, cooked and drained
1/2 lb fresh mushromms, sliced
4 cups shredded part-skim mozzarella cheese
2/3 cup water
1. Preheat oven to 375 degrees. Rub garlic powder over chicken; cut into 1 inch strips. Stuff chicken into Manicotti shells. Spread 1 cup spaghetti sauce in each of 2 greased 13x9 inch baking dishes.
2. Place 8 stufffed Manicotti shells in each dish. Sprinkle with sausage and mushrooms Pour remaining spaghetti sauce over the top. Sprinkle with cheese.
3. Drizzle water around the edge of each dish. Cover and bake 45-55 minutes or until chicken is no longer pink and pasta is tender.
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