Chicken Cannelloni With Cream Sauce

READY IN: 50mins
Recipe by pattikay in L.A.

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.

Top Review by Noo

This is really easy to prepare,and the end result is just delicious.I used cannelloni that required no pre-cooking,as it's easier to stuff.I also sprinkled my chicken with a little olive oil and Italian seasoning as I grilled it.I made one large dish rather than individual ones. I had some friends come for supper,and we all ate seconds.Everyone loved it.Thanks Pattikay,I'll be making this again!

Ingredients Nutrition

Directions

  1. Sauce.
  2. in a saucepan melt butter.
  3. Stir in flour, salt, pepper and nutmeg.
  4. add hot milk and cook, stirring, till sauce is smooth and thickened.
  5. cook over low heat for 5 minutes, stirring occasionally.
  6. Filling:.
  7. in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
  8. Add chicken, salt, herbs, pepper and wine.
  9. Simmer till wine is reduced by half.
  10. Stir in 1/2 cup of the sauce.
  11. Preheat oven to 450.
  12. Cook cannelloni in boiling salted water for 8 minutes.
  13. Drain and rinse in cold water.
  14. on each cannelloni put 2 T of the filling and roll up.
  15. arrange 2 filled cannelloni in a butter au gratin dish for each serving.
  16. to remaining sauce add tomato sauce and cream. Stir to blend.
  17. Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
  18. bake in very hot oven for 10 minutes or till top browns.

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