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
Cook pasta according to package directions; drain.
Stir together chicken and next 6 ingredients.
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 Bell Pepper Sauce evenly over shells.
Roasted Red Bell Pepper Sauce
2 (7-ounce) jars roasted red bell peppers, drained
1 (16-ounce) jar creamy Alfredo sauce
1 (3-ounce) package shredded Parmesan cheese
Process all ingredients in a blender until smooth, stopping to scrape down sides.
