Chicken Cannelloni with Red Bell Pepper Sauce

Chicken Cannelloni With Red Bell Pepper Sauce Recipe

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Cindy Crane


This recipe is outstanding and men especially seem to enjoy it. Its a bit of work, but worth it.
Be sure and make the sauce...don't use store bought marinara.


★★★★★ 1 vote

1 Hr
30 Min


Add to Grocery List

  • 1-8 oz
    pkg cannelloni or manicotti shells
  • 4 c
    finely chopped cooked chicken
  • 2-8 oz
    containers chive and onion cream cheese
  • 1-10 oz
    frozen chopped spinach, thawed and well drained
  • 1 c
    mozzarella cheese
  • 1/2 c
    italian seasoned breadcrumbs
  • 1 tsp
    seasoned pepper
  • 3/4 tsp
    garlic salt
  • 2-7 oz
    jars roasted red bell peppers, drained
  • 1-16 oz
    jar creamy alfredo sauce
  • 1-3 oz
    shredded parmesan cheese

How to Make Chicken Cannelloni with Red Bell Pepper Sauce


  1. Cook pasta according to package directions and drain.
    Stir together chicken and next six ingredients.
    Cut pasta shells lengthwise through 1 side. Spoon about 1/2 cup of the chicken mixture into each shell, gently pressing cut sides together.
  2. Place cut sides down, in a lightly greased 13x9 baking dish and pour Roasted Red Pepper Sauce evenly over shells. Bake Uncovered at 350 degrees for 25-30 minutes or until thoroughly heated.
  3. Roasted Red Bell Pepper Sauce:
    Combine the jars or red bell peppers that have been drained with the Alfredo sauce and the Parmesan cheese in a blender until smooth. Yields 3 1/2 cups of sauce.

Printable Recipe Card

About Chicken Cannelloni with Red Bell Pepper Sauce

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: Italian

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