It doesn't get simpler than this. Assemble the dish the night before, pop in the oven and in an hour dinner is done! Just add a salad and some garlic bread.
Make-Ahead Chicken Manicotti
1 box manicotti noodles, UNCOOKED
14 chicken tenders
1 cup Italian salad dressing
3 cups your favorite spaghetti sauce (I use my own homemade sauce)
1 cup mozzarella cheese
Ladle a little sauce into the bottom of a 9X13 pan. Coat chicken tenders in the salad dressing. (This will season them AND help out a little with the next step.) Slide chicken into the raw manicotti. Place in pan. Smother the noodles with the rest of the sauce. More is better--be generous with the sauce. Cover the pan and refrigerate OVERNIGHT. The noodles will soak up the moisture from the sauce, and will become soft as they cook.
Bake at 350, covered, for 45 minutes. Remove, top with the mozzarella, and return to oven, uncovered, for 15 more minutes.
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