Chicken Parmesan Manicotti

Thank you Six Sisters Stuff

14 pieces manicotti, cooked according to package directions
2 cups part skim ricotta cheese
½ cup shredded Parmesan Cheese
2 cups mozzarella cheese (divided)
1 cup shredded cooked chicken
1 egg
1 teaspoon oregano
salt and pepper to taste
2 (14 ounce) cans Italian style diced tomatoes
1 Tablespoon chopped fresh basil leaves
6-8 basil leaves

• In a bowl, combine cooked, cubed chicken, ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.  
• Fill each cooked manicotti with the chicken and cheese mixture carefully so that the manicotti doesn’t tear (I fill a plastic bag and cut a small corner – this makes filling the manicotti easier and then I just throw away the bag when I’m done).  
• Add the crushed tomatoes in saucepan over low heat. 
• Add 1 tablespoon chopped basil leaves and stir until it starts to bubble.  
• Spray a 9×13 baking dish with cooking spray and place the stuffed manicotti in it. 
• Pour the prepared sauce over the manicotti. 
• Sprinkle with 1 cup of mozzarella cheese and place basil leaves on top.  
• Bake at 350 degrees for 35 minutes or until hot and bubbly.