Chicken & Broccoli Cannelloni

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

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• Tomato Cream Sauce

• 1⁄3 cup butter
• 1⁄3 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 1⁄2 cups  leftover cooked chicken, diced (or cooked turkey or ham)
• 1 1⁄2 cups fresh broccoli, cooked and chopped
• 1  cup  grated parmesan cheese
•  salt & pepper
• 12  cannelloni tubes or 12  manicotti, cooked according to package directions

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.