Chicken Manicotti Olé

Source: Pillsbury

Winner
Reneé McWilliams
Lincoln, NE

10 uncooked manicotti
1 lb. ground chicken or ground turkey breast
1 (16-oz.) jar Old El Paso® Thick 'n Chunky Salsa
1 (15-oz.) can Progresso® Black Beans, drained, rinsed
1/4 teaspoon garlic powder
1/4 teaspoon pepper
4 oz. (1 cup) shredded colby-Monterey Jack cheese blend

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Cook manicotti to desired doneness as directed on package. Drain; rinse with cold water.

In large bowl, combine ground chicken, 3/4 cup of the salsa, 3/4 cup of the beans, garlic powder and pepper; mix well. In small bowl, combine remaining salsa and beans; mix well. Cover; reserve for topping.

Stuff manicotti with chicken mixture. Arrange in sprayed baking dish. Cover with foil.

Bake at 350°F. for 30 minutes. Uncover. Top with reserved salsa mixture and cheese. Bake, uncovered, an additional 15 to 20 minutes or until chicken is thoroughly cooked and cheese is melted.