Do Ahead Chicken Manicotti

In my search for easy meals that would be good to use post baby I tried this one out. I thought this would be gross but we actually liked it; the kids more then Stew and I but for an easy do ahead meal this was pretty darn good. Of course I have changed it like I seem to always do to recipes, so feel free to do the same when you try it out. My kids thought it was great. They kept calling it pizza. Yeah, it was just that good. :)

1 jar spaghetti sauce
1 teaspoon garlic salt
1 and 1/2 pound chicken tenders - I chopped my chicken in small pieces so my kids wouldn't be as scared off by it; they have meat aversions. And I am pretty sure I used less thena pound
14 uncooked manicotti shells
2 cups shredded mozzarella cheese ( I used Italian blend pre-shreeded cheese)
*I added parmesean cheese

1.) Spread about one-third of sauce in ungreased 9 x 13 pan

2.) Sprinkle garlic salt and parmesean cheese on chicken. Insert chiken into uncooked manicotti shells. ( I didn't worry about putting a lot of chiken in mine and I used a knife to help me push the chicken in wihtout gettign my figners all gross with chicken juice and garlic salt) Palce shells in pan.

3.) Pour remaining sauce evenlt over shells, covering completely. Sprinkle with cheese.

4.) You can then either put it in the freezer for up to a month or put it in the refrigerator for up to 24 hours. Cover with aluminum foil with both oppsions.

5.) If frozzen heat oven to 350 degrees and bake covered for about 1 1/2 hours until shells are tender. If refrigerated heat oven to 350 degrees and bake for 1 hour covered.