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1 casserole
suggest servings
| 1 3/4 | cups | chicken | cooked, diced |
| 1 | pound | lasagna noodles | |
| 2 | tablespoons | butter | or margarine |
| 2 | tablespoons | olive oil | |
| 2 | each | garlic cloves | finely chopped |
| 1 | small | onion | finely chopped |
| 4 | ounces | mushrooms | chopped |
| 1 | each | egg | beaten |
| 2 | tablespoons | heavy whipping cream | |
| 1/4 | teaspoon | thyme | |
| 1/2 | teaspoon | salt | |
| 1 | bunch | spinach | cooked until done |
| Cheese sauce | |||
| 3 | tablespoons | butter | or margarine |
| 4 | tablespoons | flour, all-purpose | |
| 1 1/2 | cups | chicken broth | |
| 3 | cups | cream, half and half | |
| 1 | x | salt and black pepper | to taste |
| 1 | cup | parmesan, parmigiano-reggiano cheese, grated | |
| 1/2 - 1 | cup | mozzarella cheese | grated, optional |
| 1 | x | spaghetti sauce | optional |
The night before: Cook lasagna noodles in 6 qts. boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
While noodles are cooking, melt butter and olive oil in a large skillet.
Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside.
Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
Combine chicken with the onions, garlic, mushrooms and the fat in which they were sautéed; add egg, cream and seasonings.
Add spinach (cooked) and mix well.
Cut each lasagna noodle into 2 or 3 pieces--each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape.
If you don't want to make canneloni, just layer the ingredients like you would for lasagna.
Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper.
Cook, stirring constantly, until thickened and smooth; remove from heat.
Stir in 3/4 cup grated Parmesan cheese and mix well.
Spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles.
The red/white pattern makes it look pretty and gives the dish a little more flavor.
Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it.
BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns.
If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit.
| % Daily Value* | |
| Total Fat 58.0g | 89% |
| Saturated Fat 30.0g | 151% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 1088mg | 45% |
| Total Carbohydrate 70.0g | 23% |
| Dietary Fiber 6.0g | 26% |
| Sugars 11.0g | |
| Protein 30.0g | 61% |
| Vitamin A | 194% | Vitamin C | 59% | |
| Calcium | 61% | Iron | 30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Coriander is the seed of Coriandrum sativum, a plant in the parsley family. The seed is globular and almost round, brown to yellow red, and 1/5 inch in diameter with alternating straight and wavy ridges....
This pie is easy to make - the ginger seems to make it special without being overpowering and it's a nice change from apple! I've used different varieties of pears and all work well. Be careful the edges of the pie crust doesn't burn!
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