Chicken-Spinach Cannelloni With Red Bell Pepper Sauce

• 5 cups finely chopped cooked chicken or 5 cups turkey
• 2 (8 ounce) containers chive & onion cream cheese
• 1 teaspoon fresh minced garlic (no more than 1 teaspoon garlic!)
• 1 (10 ounce) package frozen chopped spinach (thawed and hand-squeezed dry, use half package if desired)
• 2 cups finely grated mozzarella cheese
• 2 tablespoons grated parmesan cheese
• 12 cup breadcrumbs
• 2 teaspoons seasoning salt
• 14 teaspoon black pepper (or to taste)
• 1 (7 ounce) jar roasted red peppers, drained
• 3 cups prepared alfredo sauce
• 14 cup grated parmesan cheese
• 1 (8 ounce) package cannelloni tubes, shells

1. Grease two 11 x 7-inch baking dishes.
2. For the sauce; place all ingredients in a processor except salt and pepper; process until smooth.
3. Season sauce with salt and pepper; set aside or refrigerate until ready to use.
4. In a large bowl stir all the cannelloni filling together.
5. Cook the cannelloni shells in boiling water until al dente (do not over cook!
6. ).
7. Cut each of the cooked shells lengthwise to form a square.
8. Spoon about 1/2 cup chicken mixture lengthwise near the end of each square, then roll up as tight as possible.
9. Place and divide the shells cut-end down into the two baking dishes.
10. Divide/drizzle the prepared bell pepper sauce over the shells in the two baking dishes.
11. Cover with foil and bake 350F for about 25-30 minutes or until thoroughly heated through.
12. If desired sprinkle mozzarella cheese on top the last 5 minutes of baking.

chicken, containers chive, garlic, mozzarella cheese, parmesan cheese, breadcrumbs, salt, black pepper, red peppers, alfredo sauce, parmesan cheese, cannelloni tubes

Taken from www.food.com/recipe/chicken-spinach-cannelloni-with-red-bell-pepper-sauce-210761 (may not work)