"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Cannelloni With Roasted Red Bell Pepper Sauce Recipe

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This recipe for Chicken Cannelloni With Roasted Red Bell Pepper Sauce, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

J Sue Townsend
Added: Friday, November 7, 2008


1 (8-ounce) pkg. cannelloni or manicotti shells
4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-&-onion cream
1 (10-ounce)pkg. frozen chopped spinach,
thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup Italian-seasoned breadcrumbs
3/4 tsp. garlic salt
1 tsp. seasoned pepper
Roasted Red Bell Pepper Sauce
Garnish: chopped fresh basil or parsley

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 11x7-
inch baking dishes.
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.

Roasted Red Bell Pepper Sauce:

2 (7-ounces) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce
1 (3-ounce) package shredded Parmesan cheese

Process all ingredients in a blender until smooth,
stopping to scrape down sides.

Number Of Servings:
Number Of Servings:




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