Tomato-Basil Chicken Cannelloni

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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

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