Chicken & Broccoli Cannelloni

Submitted by bert2421

"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: 1hr 5mins
• Ingredients: 13
• 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.

Reviews

[janicerobazza]

Great recipe. I have made it many times as cannelloni. Then I tried it with lasagna noodles to cut down on the labor. Tonight I'm going to make it with farfalle pasta to make it even easier.

 

[Alan 5]

I had this recipe from the Milk Calendar as well, but misplaced it, or it got thrown out by mistake. Thank you for posting it. I love this recipe even though it is a bit laborious. This comes in handy after cooking turkey for the Holidays, and there's left-overs. Yummy!!

 

[Chef Petunia]

Excellent recipe.....I only had a few minor changes. I could not find either cannelloni or manicotti at the stores so I used jumbo shells. They worked perfectly. I also used only about 4 ounces of the mushrooms and added some shredded Italian blend cheese to the filling and to the top. This was a great recipe Bert, thanks for sharing.