Chicken Canneloni

By now you shouldn’t be surprised that this recipe has several variations and a companion recipe (to be posted tomorrow) for using the leftovers.

Preheat oven to 350 degrees.

In large bowl mix

• 2 cups chopped cooked chicken
• 2 cups shredded mozzarella, provolone, jack, or cheddar cheese
  
• 1/2 cup (6 ounces) softened lo-fat cream cheese
• 2 cups roasted red bell pepper
• 1 small can chopped green chilies, drained
• 2 cloves garlic, diced
  

Pour 1/2 cup bottled tomato pasta sauce or pureed red bell peppers into the bottom of a large baking pan .

Spoon 1/4 to 1/3 cup chicken filling onto 2 brown rice wrappers or 2 sections from a whole wheat filo sheet cut into quarters stacked on top of each other. Roll and place seam side down in the baking dish. Spoon pasta sauce in a stripe across each roll, sprinkle with more shredded cheese.

Bake uncovered for 30 minutes, until heated through and cheese is melted.

Variations:

Substitute one of the following for the red bell pepper and green chili:

• broccolli
• spinach
• cauliflower
• onion
• canned tomato, drained
• eggplant
• zucchini

Substitute diced baked tofu for the chicken.

Use leftover filling to make Giant Chicken Poppers.