Chicken Cannelloni with Cheese Sauce
Yield
1 casserolePrep
65 minCook
25 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¾ | 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 |
onions
finely chopped |
|
| 4 | ounces |
mushrooms
chopped |
|
| 1 | each |
eggs
beaten |
|
| 2 | tablespoons |
heavy whipping cream
|
|
| ¼ | teaspoon |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 | bunch |
spinach
cooked until done |
|
| Cheese sauce | |||
| 3 | tablespoons |
butter
or margarine |
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 3 | cups |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | cup |
Parmesan cheese
|
|
| ½ | cup |
mozzarella cheese
grated, optional |
*
|
| 1 | x |
spaghetti sauce
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 414 | ml |
chicken
cooked, diced |
|
| 453.6 | g |
lasagna noodles
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 3E+1 | ml |
olive oil
|
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | small |
onions
finely chopped |
|
| 115.6 | ml/g |
mushrooms
chopped |
|
| 1 | each |
eggs
beaten |
|
| 3E+1 | ml |
heavy whipping cream
|
|
| 1.3 | ml |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 1 | bunch |
spinach
cooked until done |
|
| Cheese sauce | |||
| 45 | ml |
butter
or margarine |
|
| 6E+1 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 7.1E+2 | ml |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 237 | ml |
Parmesan cheese
|
|
| 118 | ml |
mozzarella cheese
grated, optional |
*
|
| 1 | x |
spaghetti sauce
optional |
*
|
Directions
The night before: Cook lasagna noodles in 6 qts. boiling water for 5 to 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.
Sauté 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 ¾ 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 to 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 to 30 minutes, or until it's bubbly and the top is browned a bit.
