Chicken Cannelloni

Recipe by abloom69
READY IN: 1hr 10mins
SERVES: 10-12




  • To make chicken filling:
  • Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
  • Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
  • Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
  • Add chicken and broth and beat until well mixed.
  • This may be covered and refrigerated or frozen until ready to use.
  • Melt butter in sauce pan, add flour and stir until smooth.
  • Add chicken broth, stirring constantly. Add salt and pepper to taste.
  • Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
  • Prepare Hollandaise Sauce and add to cheddar sauce.
  • Cook cannelloni shells according to package directions.
  • When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
  • Spoon a thin layer of sauce into two 9"x13" baking dishes.
  • PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
  • Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
  • To make ahead: prepare the entire recipe to the baking stage and freeze.