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How To make Chicken Cannelloni with Cheese Sauce
1 3/4 c Chicken, cooked & diced
1 lb Lasagna Noodles
2 tb Butter or Margarine
2 tb Olive oil
2 Cloves Garlic, finely
-chopped 1 sm Onion, finely chopped
4 oz Mushrooms, chopped
1 lg Egg, beaten
2 tb Heavy Cream or Half-and-Half
1/4 ts Thyme
1/2 ts Salt
1 bn Spinach, cooked until
CHEESE SAUCE:
3 tb Butter or Margarine
4 tb Flour
1 1/2 c Chicken Broth
3 c Half-and-Half
Salt and Pepper to taste 1 c Parmesan Cheese
1/2 c (to 1 cup) Mozzarella
-Cheese, grated (opt) Spaghetti Sauce (homemade -or store bought) (opt)
THE NIGHT BEFORE (or early in the day): 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 sauteed; 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. I like to use, both, red and white sauce on this one. I 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. It also cuts back on some of the fat. 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.
How To make Chicken Cannelloni with Cheese Sauce's Videos
How to Make Cannelloni with Chicken and Spinach | Rachael Ray
Watch Rachael show you how to make easy short-cut cannelloni stuffed with chicken and spinach.
Chicken Spinach And Ricotta Cannelloni | delicious. Magazine
Use up leftover roast chicken in this comforting cannelloni recipe with spinach and ricotta. The recipe for two is quick, easy to make and perfect as a midweek meal.
Ingredients:
Vegetable oil, for frying
1 onion, finely chopped
1 garlic clove, finely chopped
100g ricotta
2 free-range egg yolks
Small handful sage leaves, roughly chopped
150g cooked chicken, shredded
8 dried cannelloni tubes
350g ready-made fresh tomato and basil pasta sauce
100g spinach
80g mascarpone
20g parmesan, grated
Method:
1. Heat the oven to 200°C/180°C fan/gas 6. Heat a glug of vegetable oil in a pan, then gently fry the onion and garlic for 3-4 minutes. Put in a mixing bowl. Add the ricotta, egg yolks and fresh sage leaves. Mix, season and stir in the chicken. Put the mixture in a blender and whizz to a pâté texture.
2. You’ll need an ovenproof dish that can snugly fit in the pasta tubes (test it beforehand for size – a 1 litre dish should do). Spoon the smooth filling into the centre of the pasta tubes, then arrange them in the dish.
3. Put the pasta sauce in a large pan, add the spinach and mascarpone. Gently heat until the spinach wilts and the mascarpone melts into the sauce, then mix well. Pour over the pasta tubes, top with the parmesan and bake for 30-35 minutes until golden and crisp on top and the pasta is cooked but still has a little bite.
See the full recipe here:
Now I cook cannelloni only this way! The juicy filling will surprise you!
Now I cook cannelloni only with this filling! This easy and delicious recipe will delight your whole family!
Ingredients:
Cannelloni – 250 g
Mozzarella – 350 g
Cherry tomatoes – 350 g
Ground meat – 400 g
1 Onion
Pureed tomatoes – 500 g
Salt – to taste
Ground black pepper – to taste
Provencal herbs – to taste
Nutmeg – to taste
Olive oil – 3 tbsp.
Grated cheese – 150 g
3 Garlic cloves
Butter – 50 g
Milk – 500 ml
Flour – 2 tbsp.
Total calories – about 4900
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Chicken & Mushroom Stuffed Cannelloni with Suprême Sauce
Serves: 4
12 pcs. Cannelloni Shells
1 lbs. Chicken Thigh, bnls/skls - Bell & Evans highly recommended
2 cups Mushroom Medley, (quartered & sliced)
1 cup Leek, chopped or sliced
6 oz. Dry White Wine, Chardonnay
16 oz. Chicken Stock
4 cups Herbed Croutons or Stuffing
2 cups Baby Spinach, packed
As Needed Thyme, Savory & Rosemary
½ cup Parsley, fresh chopped
As Needed Salt & Pepper
1 qt. Supréme Sauce* (see notes)
Procedure:
1. In a preheated pan, add oil and sauté the mushrooms. About halfway through, add the leek. When browned, season with salt & transfer to a sheet pan lined with parchment paper.
2. Using the same pan, preheat and add the chicken thigh. Add more oil if needed. Brown on both sides. Once browned, deglaze with white wine, reduce by 50%.
3. Add the mushroom mixture back to the pan, add chicken stock and cook until the chicken is tender.
4. Once tender, transfer chicken from the pan to a sheet pan to cool enough to handle. Once cool enough, chop the chicken into small pieces or shred.
5. While the chicken is cooling, pour the mushroom mixture and liquids over the croutons. Stir well and cover with plastic wrap. Allow to rest for 15 minutes.
6. Once the croutons have absorbed all of the liquid, add the chicken & spinach. Mix well.
7. Fold in ricotta until incorporated. Transfer to plastic pastry bag (piping bag) and fill the shells.
8. Spoon some velouté in a baking dish, lay in the stuffed shells. Top with some more velouté. Reserve some for service. Wrap with plastic wrap and foil.
9. Place into preheated oven 350°F (177°C) and bake for 40 minutes or until center is 165°F (74°C)
10. When internal temperature is reached, serve a la carte or family style. Top with more velouté and finish with fresh chopped parsley.
For the Sauce:
1. Add 1 cup of heavy cream for every quart of Velouté and 1 oz. fresh lemon juiceThe link below is for the Velouté Sauce.
Notes:
• Use this link for the Velouté recipe.
• This recipe / stuffing can be used for jumbo shells as well
• Cutting the mushrooms small makes the filling process easier
Creamy Ricotta & Chicken Cannelloni with Rose Sauce | EG13 Ep04
Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet. Head to for this and many other tasty recipes!
Brilliant Baked Cannelloni | Gennaro Contaldo
The pasta master, Gennaro Contaldo, has a fantastic Cannelloni recipe to show you! It’s packed full of flavour from beef, pork and salami too, all baked up in a delicious tomato sauce with herbs and cheese! Yum! It’s perfect for feeding a family or any group of people. Try it yourself.
Links from the video:
Grilled Apricot Salad | Gennaro Contaldo | Jamie Cooks Italy
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
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