Chicken Cannelloni With Cheese Sauce Recipe

Name: Chicken Cannelloni With Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FILLING; 1 3/4 cups cooked chicken, diced; 1 lb lasagna noodle; 2 tablespoons butter or 2 tablespoons margarine; 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 1 small onion, finely chopped; 4 ounces mushrooms, chopped; 1 large egg, beaten; 2 tablespoons heavy cream or 2 tablespoons half-and-half; 1/4 teaspoon thyme; 1/2 teaspoon salt; 1 bunch spinach, cooked until; CHEESE SAUCE; 3 tablespoons butter or 3 tablespoons margarine; 4 tablespoons flour; 1 1/2 cups chicken broth; 3 cups half-and-half; salt and pepper; 1 cup parmesan cheese; 1/2 - 1 cup mozzarella cheese, grated (optional); spaghetti sauce (homemade or store bought) (optional)

Servings: persons

FILLING
1 3/4 cups cooked chicken, diced
1 lb lasagna noodle
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 ounces mushrooms, chopped
1 large egg, beaten
2 tablespoons heavy cream or 2 tablespoons half-and-half
1/4 teaspoon thyme
1/2 teaspoon salt
1 bunch spinach, cooked until
CHEESE SAUCE
3 tablespoons butter or 3 tablespoons margarine
4 tablespoons flour
1 1/2 cups chicken broth
3 cups half-and-half
salt and pepper
1 cup parmesan cheese
1/2 - 1 cup mozzarella cheese, grated (optional)
spaghetti sauce (homemade or store bought) (optional)

1
THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
2
While noodles are cooking, melt butter and olive oil in a large skillet.
3
Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside.
4
Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
5
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.
6
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.
7
Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
8
CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
9
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.
10
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.
11
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.
12
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.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: FILLING, 1 3/4 cups cooked chicken, diced, 1 lb lasagna noodle, 2 tablespoons butter or 2 tablespoons margarine, and more.

Yes, Chicken Cannelloni With Cheese Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Cannelloni With Cheese Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions