3 T garlic powder
3 pound boneless chicken breast
48 uncooked manicotti shells9 jars (24 oz) of spaghetti sauce
3 pound Italian sausage, browned and drained
3 can of mushroom
12 cups mozerella cheese
2/3 c water
Sprinkle garlic powder on chicken
Cut into strips. Stuff chicken into manicotti shells. Spread about 1 cup of sauce in two greased 9x13 pans. Place 8 stuffed manicotti shells in each pan. Sprinkle with sausage and mushrooms. Pour sauce over the shells. Sprinkle with cheese.
Drizzle with water. Cover with wrap then foil, and freeze.
Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 55-65 minutes or until chicken and pasta are tender. Let stand for 10 minutes before serving.
Update on this meal: my "testers" and I ;) have found that it needs an extra 1/2 a jar of sauce per recipe. It was too dry otherwise. I changed the recipe to reflect our findings.