Chicken & Broccoli Cannelloni

Recipe by bert2421
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • Tomato Cream Sauce
  • 13
    cup butter
  • 13
    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 12
    cups leftover cooked chicken, diced (or cooked turkey or ham)
  • 1 12
    cups fresh broccoli, cooked and chopped
  • 1
    cup grated parmesan cheese
  • salt & pepper
  • 12
    cannelloni tubes or 12 manicotti, cooked according to package directions
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DIRECTIONS

  • Melt butter in med saucepan.
  • Whisk in flour.
  • Cook 2 or 3 minutes, stirring but not browning.
  • Whisk in milk.
  • Bring to a boil.
  • Reduce heat.
  • Simmer gently 5 minutes.
  • Whisk in pureed tomatoes, salt& pepper.
  • Cook 5 minutes.
  • Melt butter in a skillet.
  • Cook onions until tender.
  • Add mushrooms.
  • Cook until any moisture evaporates.
  • Add chicken and broccoli.
  • Add half the cheese, salt& pepper.
  • Stir in 1 cup tomato cream sauce from step 1.
  • Fill cooked cannelloni with chicken mixture.
  • Arrange in bottom of a buttered 9x13 baking dish.
  • Pour sauce over top.
  • Sprinkle with remaining cheese.
  • Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.
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