Chicken Cannelloni
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
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INGREDIENTS
Nutrition- 2tablespoons oil
- 1⁄4
- 1⁄4
- 1⁄4
- 2
- 1teaspoon salt
- 1⁄4teaspoon oregano
- 1⁄4teaspoon basil
- 1⁄8teaspoon nutmeg
- 1⁄2teaspoon white pepper
- 1cup ricotta cheese
- 2egg yolks
- 1⁄2
- 1cup chicken broth
CHEDDAR SAUCE
- 1⁄4
- 5tablespoons flour
- 10ounces chicken broth
- salt and pepper
- 1cup grated cheddar cheese
- 1cup spaghetti sauce with meat
- 1⁄2
- 1(26 g) package knorr's hollandaise sauce mix
- 1
- 20cannelloni tubes or 20 you can use crepes
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DIRECTIONS
- 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.
- CHEDDAR SAUCE:
- 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.
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