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."
photo by Chef Petunia photo by Chef Petunia
photo by Chef Petunia
Ready In:
1hr 5mins


  • 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


  • 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.

Questions & Replies

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  1. 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.
  2. 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!!
  3. 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.


I love to cook and so I am thrilled that I found recipezaar. I work as an educational assistant in a food school so I am around food all day long. I have four children, three of which have already flown the coop so to speak but I still have my 'baby' at home. (He's 21). I am lucky in that I have my summers off so I spend a lot of time trying new recipes and catching up on my reading. I also play soccer in a ladies league to stay in shape.
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