2 cups meat from a rotisserie chicken cooked chopped
0.3 tsp basil leaves dried
1 cup italian* five cheese shredded with a touch of philadelphia, divided kraft
1.5 cups classico family favorites pasta sauce traditional
8 manicotti shells uncooked
0.3 cup tuscan house dressing italian kraft
0.5 cup water
Equipment
frying pan
Directions
Mix pasta sauce, tomatoes and water until blended.
Combine 3/4 cup of the sauce with chicken, dressing, basil and 1/2 cup cheese; spoon into manicotti shells.
Place in nonstick skillet; top with remaining sauce. Turn to evenly coat manicotti with sauce. Bring to boil; cover. Simmer on medium heat 15 min. or until manicotti is tender, turning after 8 min.
Remove from heat.
Sprinkle with remaining cheese; let stand 5 min. or until melted.
