4 slices bacon
4 chicken breasts cut into 1 inch cubes
1 lg. onion, finely chopped
2 stalks celery, chopped
1 sm. bunch parsley, chopped
1 tsp. oregano
1 tsp. basil
2 cloves garlic, crushed
1 lg. jar spaghetti sauce
1/3 c. sliced green olives
1 lb. Mozzarella, shredded
1/2 c. Parmesan cheese
2 (15 1/2 oz.) containers Ricotta cheese
3 lg. eggs
1 box manicotti shells

In large saucepan, fry bacon crisp, crumble into drippings. Add next 7 ingredients, cook over medium heat for 5 minutes, stirring frequently. Stir in spaghetti sauce and olives, reduce heat to a simmer while preparing filling.

In mixing bowl combine Mozzarella, Parmesan and Ricotta cheeses, add eggs. Mix well. Refrigerate until ready to use.

Cook manicotti shells according to package directions. Coat bottom of 13x9 baking dish with a thin layer of sauce. Stuff shells with filing and arrange in baking dish, cover with remaining sauce.

Bake covered at 325 degrees for 45 minutes or until hot and bubbly. Sprinkle with 1/2 cup Parmesan or Mozzarella cheese if desired. Cool 10 minutes before serving.