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CHICKEN CANNELLONI WITH ROASTED RED BELL PEPPER SAUCE
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| This first came from Southern Living Complete Quick and Easy Cookbook: 2009 |
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| Ingredients: |
1 8oz package cannelloni or manicotti shells
4 cups finely chopped cooked chicken
16 oz chive-&-onion cream cheese
1 10oz package frozen chopped spinach, thawed and well drained
1 cup (4oz) shredded mozzarella cheese
1/2 cupItalian bread crumbs
1/4 t garlic salt
1 t seasoned pepper
Roasted Bell Pepper Sauce
Parsley for garnish
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| Procedures: |
- ___Cook pasta according to package directions; drain and set aside.
- ___Stir together chicken and next 6 ingredients in a large bowl.
- ___Cut one side of pasta shells lengthwise, opening each shell.
- ___Spoon 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place shells, seam side down, in 2 lightly greased 11x7" baking dishes.
- ___Pour Roasted Red Bell Pepper Sauce evenly over shells.
- ___Bake, covered, at 350o for 25-30 minutes or until thoroughly heated. Garnish, if desired.
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| Notes: |
2021-08-27:We used large shells instead of cannelloni shells. It was a little dry and needs to be covered and/or more sauce when baking.
2010-06-05: This will be given its first try.
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