Chicken Manicotti

2 TBL garlic powder
1 1/2 lbs boneless skinless chicken breasts
2 boxes manicotti
4 to 5 C bulk spaghetti sauce (alfredo)
1 pound jimmy dean sausage, cooked and drained
4 C shredded mozzarella cheese
1 C water, divided

Rub garlic powder over chicken; cut chicken into 1-inch strips. Stuff chicken into manicotti. Spread 1 C spaghetti sauce in each of three greased 8-inch square foil pans.

Divide stuffed manicotti equally between three pans. Pour remaining spaghetti sauce over top. Be sure to cover all noodles or they will dry when cooked. Sprinkle with sausage and top with cheese.

Drizzle 1/3 C water around the edge of each dish. Cover and bake 1 pan of manicotti at 375* for 65 to 70 minutes or until chicken juices run clear and pasta is tender.

Cover, label and freeze remaining casseroles for up to 3 months.  To serve, thaw in refrigerator for 24 hours, then bake at 375* for 65 to 708 minutes.  To bake frozen, cover with foil and bake at 350* for 2 1/2 hours.  Let sit for 15 minutes before serving.

*** I thaw mine straight from the freezer in the morning and good it like normal at night and it turns out yummy!!!