Chicken & Broccoli Cannelloni

Total Time
1hr 5mins
Prep 35 mins
Cook 30 mins

This recipe came in a Milk calendar a few years back. It looks time consuming but really it is quite easy to put together.

Ingredients Nutrition

  • Tomato Cream Sauce

  • 13 cup butter
  • 13 cup flour
  • 3 cups milk
  • 1 (28 ounce) can plum tomatoes, drained and pureed
  • salt & pepper
  • Filling

  • 3 tablespoons butter
  • 1 large onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 1 12 cups leftover cooked chicken, diced (or cooked turkey or ham)
  • 1 12 cups fresh broccoli, cooked and chopped
  • 1 cup grated parmesan cheese
  • salt & pepper
  • 12 cannelloni tubes or 12 manicotti, cooked according to package directions


  1. Melt butter in med saucepan.
  2. Whisk in flour.
  3. Cook 2 or 3 minutes, stirring but not browning.
  4. Whisk in milk.
  5. Bring to a boil.
  6. Reduce heat.
  7. Simmer gently 5 minutes.
  8. Whisk in pureed tomatoes, salt& pepper.
  9. Cook 5 minutes.
  10. Melt butter in a skillet.
  11. Cook onions until tender.
  12. Add mushrooms.
  13. Cook until any moisture evaporates.
  14. Add chicken and broccoli.
  15. Add half the cheese, salt& pepper.
  16. Stir in 1 cup tomato cream sauce from step 1.
  17. Fill cooked cannelloni with chicken mixture.
  18. Arrange in bottom of a buttered 9x13 baking dish.
  19. Pour sauce over top.
  20. Sprinkle with remaining cheese.
  21. Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.


Most Helpful

Great recipe. I have made it many times as cannelloni. Then I tried it with lasagna noodles to cut down on the labor. Tonight I'm going to make it with farfalle pasta to make it even easier.

janicerobazza April 20, 2016

I had this recipe from the Milk Calendar as well, but misplaced it, or it got thrown out by mistake. Thank you for posting it. I love this recipe even though it is a bit laborious. This comes in handy after cooking turkey for the Holidays, and there's left-overs. Yummy!!

Alan #5 December 30, 2009

Excellent recipe.....I only had a few minor changes. I could not find either cannelloni or manicotti at the stores so I used jumbo shells. They worked perfectly. I also used only about 4 ounces of the mushrooms and added some shredded Italian blend cheese to the filling and to the top. This was a great recipe Bert, thanks for sharing.

Chef Petunia March 18, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a