Tomato-Basil Chicken Cannelloni

Hands-On Time: 20 min., Total Time: 55 min.

Yield: Makes 6 to 8 servings
Recipe from Southern Living Food for Today

More From Southern Living Food for Today


Ingredients

  • 1 (8-oz.) package manicotti shells
  • 3 cups chopped cooked chicken
  • 2 (8-oz.) containers chive-and-onion cream cheese
  • 1 (10-oz.) package frozen chopped spinach, thawed and well drained
  • 2 cups (8 oz.) shredded mozzarella cheese, divided
  • 1/2 cup Italian-seasoned breadcrumbs
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 (24-oz.) jars BERTOLLI Tomato-Basil Sauce
  • Garnish: chopped fresh basil

Preparation

  1. 1. Preheat oven to 350°. Prepare pasta according to package directions.
  2. 2. Meanwhile, stir together chicken, cream cheese, spinach, 1 cup mozzarella cheese, and next 3 ingredients in a large bowl.
  3. 3. Cut pasta shells in half through 1 side. Fill each shell with chicken mixture, gently pressing cut sides together around filling. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour sauce over shells.
  4. 4. Bake, covered, at 350° for 25 minutes. Uncover and sprinkle with remaining 1 cup mozzarella cheese. Bake, uncovered, 10 to 15 minutes or until cheese is melted and cannelloni are thoroughly heated. Garnish, if desired.
  5. Note: You can make this in a 13- x 9-inch baking dish if you don't have 2 (11- x 7-inch) dishes. Bake, covered, 30 minutes. Uncover, sprinkle with cheese, and bake 15 to 20 minutes or until cheese is melted and cannelloni are thoroughly heated.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-Basil Chicken Cannelloni Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy