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Easy Italian Chicken II

Reviewed: Mar. 10, 2012
I love this recipe! It's super easy and tastes amazing. I usually bake it and zucchini/squash together in the same casserole dish and it turns out even better! I also use Tony Chachere's original creole seasoning and garlic salt to give it an extra level of flavor.
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Manicotti with Cheese

Reviewed: Mar. 22, 2013
I followed this recipe exactly, except I added shredded mozzarella and Parmesan to the top when I put it back in the oven for the last 15 minutes. Great addition! Also, I don't know if the package I used had too many noodles (although it said 8oz) or if I used too much filling for each one, but I was about three manicotti short on filling. This was my first time making it, so I think it was just my fault. No need for the egg suggestion at all, just make sure everything is well-mixed and that you use a quality zip-loc bag with a corner snipped off or piping bag to fill after cooked. Also make sure not to over-cook the manicotti when you're boiling them or you'll have some with giant rips. I boiled mine for 9 minutes (package said 8-10) and had a lot that tore just from stirring them in the pot. Used Great Value brand from Walmart, so maybe that had something to do with it. Will try just boiling for 7 next time. Overall very yummy and will definitely make again!
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Quick and Easy Pizza Crust

Reviewed: May 10, 2013
I love this recipe! I won't use any other dough again! Oh, and I never keep bread flour in the house, so I just substitute regular white flour and it comes out perfectly. It's so versatile--I use it with bbq chicken pizzas, buffalo chicken pizzas, and regular pepperoni pizzas because it goes great with anything I can think of!
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