Chicken Cannelloni With Roasted Red Bell Pepper Sauce

• 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 well drained
• 1 cup (8 ounces) shredded mozzarella cheese
• 1/2 cup Italian-seasoned breadcrumbs
• 3/4 teaspoon garlic salt
• 1 teaspoon seasoned pepper
• Garnish: chopped fresh basil or parsley

1. Cook pasta according to package directions; drain.
2. Stir together chicken and next 6 ingredients.
3. 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. Pour Roasted Red Bell Pepper Sauce evenly over shells.
4. Bake, covered, at 350u0b0 for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.

cannelloni, chicken, containers chive, mozzarella cheese, italianseasoned breadcrumbs, garlic salt, pepper, fresh basil

Taken from www.myrecipes.com/recipe/chicken-cannelloni-with-roasted-red-bell-pepper-sauce (may not work)