Pesto Chicken Manicotti

1 jar Alfredo Pasta sauce (16 oz
1 1/2 cups water
1 tsp garlic powder
14 chicken tenders
1 tsp Italian seasoning
14 uncooked manicotti shells
2 cups shredded mozzarella cheese (8 oz)
1 large tomato, chopped (1 cup)
1/3 cup basil pesto

Heat oven to 375 degrees,
Mix pasta sauce, water and garlic powder in medium bowl.
In ungreased 13 x 9 inch glass baking dish. spread about 1/3 (1 cup) of pasta sauce mixture.

sprinkle chicken with Italian seasoning
stuff raw chicken into uncooked minicotti shells
Place shells on pasta sauce in baking dish. Pour remaining pasta sauce mixture evenly over shells

Cover with foil. Bake 45 - 50 minutes or until shells are tender.  Sprinkle with cheese. Bake uncovered 2-4 minutes longer. sprinkle with tomato. Serve with a dollop of pesto on each.

From Pillsbury Casseroles and slow Cooker booklet. Sept 2007.