Chicken Cannelloni With Cream Sauce

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.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 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

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.