Chicken Cannelloni with Roasted Red Pepper Sauce

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So the weather’s getting cooler here in northeastern Pennsylvania and that means it’s time for things like football, the cider mill and warm comforting casseroles!  I sifted through “the pile” and came up with a couple of contenders for dinner tonight — Chicken Cobbler Casserole and Chicken Cannelloni with Roasted Red Pepper Sauce.

I decided to go with the cannelloni tonight, but, rest assured, the Chicken Cobbler will be tried and tested by my fearless taste-testers very soon!

The Recipe

1 (8 ounce) package cannelloni or manicotti shells
4 cups chicken, cooked and finely chopped
2 (8 ounce) containers chive and onion cream cheese
1 (10 ounce) package frozed chopped spinach, thawed and well drained
1 cup mozzerella cheese, shredded
1/2 cup seasoned breadcrumbs
3/4 tsp garlic powder
1 tsp pepper

Roasted Red Pepper Sauce
2 (7 ounce) jars roasted red peppers, drained
1 (16 ounce) jar creamy Alfredo sauce
3 ounces of grated parmesan cheese

Mongolian pork on plate
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Cook pasta according to package directions; drain and set aside.

Stir together chicken and next six ingredients.

Cut pasta lengthwise through the other side.  Spoon about 1/2 cup of chicken filling into each shell, gently pressing cut sides together.  Place , cut sides down into a 11×17 baking dish. Pour roasted red pepper sauce evenly over cannelloni.

Bake, covered, at 350 degrees for 25-30 minutes or until heated through.

Is it a Keeper?

This recipe was sinfully delicious! It was so incredibly creamy!  And the flavor…over the top!   The flavors are just layered one on top of the other in this dish.   And, it really wasn’t that hard to make (even though it sounds like you slaved away in the kitchen).

I love to find recipes where I can prep ahead of time.  There’s nothing worse than slaving in the kitchen to make dinner and by the time you sit down, you’re too tired to eat!  Here’s how I broke the recipe down so I could enjoy the beautiful fall day that we had:

I used boneless, skinless chicken breast that I had previously roasted.  Then I mixed up the filling and stashed it in the fridge.  And gave the sauce a twirl in the blender and stored that in the fridge.  When I was ready to eat, I stuffed the cannelloni, topped it with the sauce and baked it off.

You could probably even make a double batch and freeze half of the cannelloni.  Although, I wouldn’t freeze the Roasted Red Pepper Sauce.

Make this dish and you will look like a rock star in the kitchen!   

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1 thought on “Chicken Cannelloni with Roasted Red Pepper Sauce”

  1. In accordance with a University study, consuming peppers regularly can enable the body handle its amount of insulin, which could be highly valuable for diabetics. Other studies indicate though that pepper digestion can advance the risks of belly cancer, however the definite solution stays unclear. Research has also been linking peppers to helping quit the spread of prostrate cancer in some males.


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