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

Preparation

  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 350° for 25 to 30 minutes or until thoroughly heated. Garnish, if desired.
STERLING AND JONES HIGH SCHOOL PIC PAST AND PRESENT
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