From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.
- 4 tablespoons butter
- 4 tablespoons flour
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄8 teaspoon nutmeg
- 2 cups hot milk
- 8 cannelloni tubes, shells
- 2 tablespoons olive oil
- 3 tablespoons minced onions
- 3 tablespoons celery, finely chopped
- 2 tablespoons carrots, finely chopped
- 1 tablespoon minced parsley
- 2 cups cooked chicken, finely chopped
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄2 teaspoon white pepper
- 3⁄4 cup white wine
- 4 tablespoons tomato sauce
- 1⁄4 cup cream
- parmesan cheese
- in a saucepan melt butter.
- Stir in flour, salt, pepper and nutmeg.
- add hot milk and cook, stirring, till sauce is smooth and thickened.
- cook over low heat for 5 minutes, stirring occasionally.
- in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
- Add chicken, salt, herbs, pepper and wine.
- Simmer till wine is reduced by half.
- Stir in 1/2 cup of the sauce.
- Preheat oven to 450.
- Cook cannelloni in boiling salted water for 8 minutes.
- Drain and rinse in cold water.
- on each cannelloni put 2 T of the filling and roll up.
- arrange 2 filled cannelloni in a butter au gratin dish for each serving.
- to remaining sauce add tomato sauce and cream. Stir to blend.
- Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
- bake in very hot oven for 10 minutes or till top browns.