By Lightly Toasted on March 14, 2005
"I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin."
Serving Size: 1 (319 g)
Servings Per Recipe: 12
"Delicious!! I also added about 3 cloves of garlic to the chicken while it was simmering. I used all skim ricotta. I loved using egg rolls in this - so easy. I used a heaping 1/4 cup of the filling for each one, and that was plenty. I also had to divide this into two pans -- 15 of these wouldn't fit in a 9x13. I did find that it needed some salt - both in the filling and the sauce -- and that you get plenty of sauce with this. I might cut the milk down about 3/4 a cup next time (I used a blend of evaporated milk & skim). I served this to DH and friends with a green salad, Recipe #23162 and followed it up with Bev's wonderful Recipe #24521."
"I also added 2 cloves of garlic when simmering the chicken and used frozen chopped spinach that I lightly sauted until it was "dry". Used all ricotta cheese and a combination of fat-free evaporated milk and 1% milk.DH thought it tasted very rich and was surprised when I told him it was relatively low-fat!I used recipe# 96087, Fresh-Made Manicotti or Cannelloni Crepes Shells, instead of the egg roll wraps and got 16 filled cannelloni. We all enjoyed this- thanks for posting it,Elissa!"
"My husband and I didn't like this one. I didn't like the texture of the egg roll sheets after they were cooked nor did I like the mouth feel of the ground chicken. I used canned chicken broth but should have used homemade. Maybe the problem was the cook instead of the receipe since other seemed to enjoy it?"
"Simply wonderful. This is definetely one to impress your guests with. I was able to find the eggroll wrappers, but I did chose to use all Ricotta, and not the cottage cheese. We both oohed and ahhed on this one. Good stuff."
"This was very good and certainly easy to do. I substituted broccoli which I had on hand for the spinach and it was fine -- next time I'll use the spinach, though! Also used all ricotta instead of cottage cheese. Seemed to be an excessive amount of sauce, though - not that that's a bad thing. I used crepes (recipe #96087) instead of egg roll wraps -- this recipe was exactly the right amount for a double recipe of the crepe - it made 18 canneloni. (Oh, I also used the extra sauce as a base for a soup.) Over all, very good recipe, and will definitely make again. "
"OMG. Everyone raved about this dish. I couldn't find egg roll wrappers at our local grocery, and instead stuffed the filling into cooked manicotti shells. I did add crushed garlic cloves to the chicken broth while simmering the chicken, and strained them out and blended with the onions for the filling. The light garlic flavor was perfect. I served this with a baked ziti prepared with Sunday Gravy, garlic bread, and tossed salad for a late holiday event with family. Everyone loved it."
"I turned the canneloni into stuffed shells---just worked out better for me. I also used all ricotta cheese. My nephew said and I quote " Uncle Richie, this is the best thing you ever made" 'Nuff said! Good eats Elissa!"