Chicken Cannelloni (With or Without Spinach)

READY IN: 2hrs 30mins




  • In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
  • Remove the chicken breasts to a plate and allow them to cool slightly.
  • While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
  • Reserve the broth into a large saucepan.
  • Put the onions and thyme into your food processor.
  • Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
  • Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
  • (I've also used my old, heavy meat grinder for this).
  • Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
  • In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
  • Mix thoroughly; set aside.
  • In a large saucepan, melt butter.
  • Whisk in flour, stirring constantly so it doesn't burn.
  • Whisk in the reserved chicken broth, stirring constantly.
  • Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
  • Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
  • Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
  • Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
  • Repeat until you're done.
  • When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
  • Tilt, to make sure it's spread evenly.
  • Arrange canneloni in dish, and top with remaining sauce.
  • Sprinkle with remaining 1/2 cup parmesan.
  • Cover with foil, and bake at 350 for about 30 minutes.
  • During last 10 minutes, take the foil off so that the parmesan browns.
  • Allow to sit for about 10 minutes before serving.