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Chicken Cannelloni with Roasted Red Bell Pepper Sauce

This is a family favorite in our house.
Prep Time 20 mins
Cook Time 30 mins

Ingredients
  

  • 1 8-ounce package cannelloni or manicotti shells
  • 4 cups finely chopped cooked chicken
  • 2 8-ounce containers chive-and-onion cream cheese
  • 1 10-ounce package frozen chopped spinach thawed and drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup Italian seasoned breadcrumbs
  • 3/4 tsp. garlic salt
  • 1 tsp. seasoned salt

Sauce

  • 2 7-ounce jars roasted red peppers drained
  • 1 16-ounce jar Alfredo sauce
  • 3 ounces shredded parmesan cheese

Instructions
 

  • Cook pasta according to package directions; drain.
  • Stir together chicken and next 6 ingredients.
  • Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes.
  • To make Roasted Red Pepper sauce, combine Alfredo sauce, roasted red peppers and Parmesan cheese in a food processor. Pulse until smooth.
  • Pour Roasted Red Bell Pepper Sauce evenly over shells. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired
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