Chicken Cannelloni With Cream Sauce

Total Time
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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!

Noo September 05, 2008

Made as directed but also used manicotti. Entire family loved this. I would like to try this with spinach next time - these are wonderful and pretty easy to make. Thanks for a keeper!! 1-2-3 tag

Mommy Diva September 27, 2007

Really delicious and a great way to use up leftover roast chicken. I will definitely make this again! The only changes I made were: manicotti instead of cannelloni (I needed 6 manicotti for two people) and I used tomato purée instead of tomato sauce, because I happened to have an opened can of it in the fridge. I also only made a 1/2 recipe for the two of us and found that the manicotti would fit in our largest oval au gratin pan.

Lauren H-C May 27, 2011