1 jar spaghetti sauce
1 teaspoon garlic salt
1 1/2 pounds chicken breast tenders
14 uncooked manicotti shells (8oz)
1 can (2 1/2 oz) sliced ripe olives, drained
2 cups shredded mozzarella cheese (8oz)

1. Spread about one-third of spaghetti sauce in ungreased rectangular baking dish, 13x9x2in.
2. Sprinkle garlic salt on chicken. Insert chicken into uncooked manicotti shells, stuffing from each end of the shell to fill if necessary. Place shells on spaghetti sauce in dish.
3. Pour remaining spaghetti sauce evenly over shells, covering completely. Sprinkle with olives and cheese. Stop here- see to store and cook below.

To store-
Refrigerator: Cover unbaked manicotti tightly with aluminum foil and refrigerate no longer than 24 hours.
Freezer: Wrap unbaked manicotti tightly with aluminum foil and label. Freeze no longer than one month.
To cook from refrigerator-
Oven: About one hour before serving heat oven to 350 degrees. Bake in covered baking dish for 1 hour or until shells are tender.
To cook from freezer-
Oven: About 1 1/2 hours before serving, heat oven to 350. Follow directions above but for 1 1/2 hours.