Chicken Manicotti

This was another one I used as a freezer meal and it was FANTASTIC! And it's REALLY easy too! :-)

1 jar-28.5 oz. spaghetti sauce (Again, I used Hunts Traditional)
1 tsp. garlic salt
1 1/2 lbs. chicken breast tenders
8 oz ricotta cheese
14 uncooked manicotti shells
2 cups shredded Mozzarella cheese
1 can {2 1/2 oz.} slice ripe olives, drained (optional)

1. Spread about 1/3 of the spaghetti sauce in ungreased rectangular baking dish, 13x9

2. Mix ricotta cheese with chicken and sprinkle garlic salt on chicken mixture. Insert chicken into uncooked manicotti shells, stuffing from each end of 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.

TO STORE IN REFRIGERATOR: Cover unbaked manicotti tightly with aluminum foil
and refrigerate no longer than 24 hours.

TO STORE IN FREEZER: Wrap unbaked manicotti tightly with aluminum foil and
label. Freeze no longer than 1 month.

TO COOK FROM REFRIGERATOR: About 1 hour before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 hour, or until shells are tender.

TO COOK FROM FREEZER: About 1 1/2 hours before serving, heat oven to 350
degrees. Bake in covered baking dish about 1 1/2 hours or until shells are
tender.