Chicken And Cheese Cannelloni Recipes

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CHICKEN CANNELLONI



Chicken Cannelloni image

Our Chicken Cannelloni may be a labor of love, but rest assured, this is one great love story. We stuff homemade pasta sheets with a creamy ricotta, shredded chicken, and spinach, cover in our favorite marinara sauce, and gooey fresh mozzarella cheese and then bake until bubbly and you can no longer handle the smells permeating throughout your house.

Provided by Nicole

Categories     Main Course

Time 2h35m

Number Of Ingredients 15

2 3/4 cup all-purpose flour
1/2 tsp kosher salt
4 large eggs
2 tbsp water (if needed)
5 oz baby spinach
2 1/2 cups shredded chicken breast (we used rostisserie)
1 cup whole-milk ricotta cheese
1/4 cup grated parmesan cheese
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1/8 tsp freshly cracked black pepper
1 large egg
24 oz favorite marinara
8 oz fresh mozzarella cut into small pieces
1/4 cup grated parmesan cheese

Steps:

  • Add 2 3/4 cup flour and 1/2 teaspoon salt to a food processor. Pulse a few times. Add eggs to a liquid measuring cup. Whisk to combine. While pulsing the flour, slowly add the egg mixture through the feeding tube. Continue to pulse until the dough forms into a ball. If the dough does not form a ball, add water a teaspoon at a time until it does.
  • Leave the mixer on for 2-3 minutes with the dough in it. This will help knead it. Remove the ball, lightly dust with flour and knead for another 3-4 minutes. Wrap in plastic wrap and let the dough rest for 30 minutes at room temeparature.
  • While the dough rests, make the filling. Add spinach to a medium skillet. Heat over a medium flame, stir until spinach wilts. Cool completely. If there is any excess moisture, drain or gently squeeze out of the spinach. Add chicken, ricotta, 1/4 cup parmesan, 1/2 tsp salt, nutmeg, egg, pepper, and cooled spinach to a large bowl. Mix to combine. Season to taste with salt and pepper.
  • Preheat oven to 375 degrees. Once the dough has rested, cut it into four different pieces. Take one piece and lightly dust it in flour. Cover the rest of the dough in plastic wrap. Use a rolling pin to roll the dough out so it's thin enough to fit through the pasta maker. Roll the dough through the pasta maker set on its widest setting. Roll the pasta through the pasta maker again, this time at the next setting. Repeat until you get to the second smallest setting (it's a two on my pasta maker). Repeat with remaining dough.
  • Store the pasta sheets on a baking sheet dusted lightly with flour. Cut the pasta into 12, 4 1/2 x 5 1/2-inch rectangles. It's okay if they aren't exact.
  • Grease a 9x12 baking dish with non-stick cooking spray. Pour enough marinara in the bottom of the pan to generously coat it. Use a 1/4 cup measuring cup to measure out a about 1/4 cup of the filling on to the top of each pasta sheet, horizontally. Roll the pasta up jelly-roll style and place in the prepared pan, seam-side down. Repeat for all 12 sheets. Pour remaining sauce on top. Cover with foil and bake in the oven until the pasta is cooked through, about 40 minutes.
  • Remove the foil from the cannelloni, and sprinkle with mozzarella and remaining parmesan cheese. Place back in the oven and bake until cheese has melted. Garnish with fresh parsley.

Nutrition Facts : ServingSize 1 cannelloni, Calories 295 kcal, Carbohydrate 27 g, Protein 21 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 721 mg, Fiber 2 g, Sugar 3 g

CHICKEN CANNELLONI



Chicken Cannelloni image

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 19

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional

Steps:

  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.

CHICKEN CANNELLONI WITH CHEESE SAUCE



Chicken Cannelloni With Cheese Sauce image

Chicken Cannelloni is a favorite of mine and I love mixing red and white sauce! Yummy, but not low fat!

Provided by Cook4_6

Categories     European

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 3/4 cups cooked chicken, diced
1 lb lasagna noodle
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 ounces mushrooms, chopped
1 large egg, beaten
2 tablespoons heavy cream or 2 tablespoons half-and-half
1/4 teaspoon thyme
1/2 teaspoon salt
1 bunch spinach, cooked until
3 tablespoons butter or 3 tablespoons margarine
4 tablespoons flour
1 1/2 cups chicken broth
3 cups half-and-half
salt and pepper
1 cup parmesan cheese
1/2-1 cup mozzarella cheese, grated (optional)
spaghetti sauce (homemade or store bought) (optional)

Steps:

  • THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
  • While noodles are cooking, melt butter and olive oil in a large skillet.
  • Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside.
  • Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
  • Combine chicken with the onions, garlic, mushrooms and the fat in which they were sauteed; add egg, cream and seasonings. Add spinach (cooked) and mix well.
  • Cut each lasagna noodle into 2 or 3 pieces-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you don't want to make canneloni, just layer the ingredients like you would for lasagna.
  • Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
  • CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
  • Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
  • I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat.
  • Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it.
  • BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns. If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit.

Nutrition Facts : Calories 785.6, Fat 40, SaturatedFat 20.8, Cholesterol 157.6, Sodium 851.6, Carbohydrate 71.2, Fiber 4.2, Sugar 3, Protein 35.5

CHICKEN AND CHEESE CANNELLONI



Chicken and Cheese Cannelloni image

Make and share this Chicken and Cheese Cannelloni recipe from Food.com.

Provided by Marli

Categories     One Dish Meal

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 (600 g) jar chunky tomato pasta sauce
300 g ground chicken
250 g smooth ricotta cheese
1/4 teaspoon chicken stock powder
1 garlic clove, crushed
1/4 cup fresh herb
1 (120 g) packet instant cannelloni tubes
30 g butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup grated cheddar cheese
1 teaspoon cracked pepper

Steps:

  • Preheat oven to 180°C.
  • Lightly grease a deep rectangular baking dish.
  • Spoon pasta sauce into the baking dish and set aside.
  • Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
  • Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
  • Melt butter in a small pan; add the flour and cook for 1 minute.
  • Remove from heat and gradually add the milk.
  • Return to heat and cook for 3- 4 minutes, or until thick and smooth.
  • Stir in half the cheese.
  • Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
  • Bake for 35- 40 minutes, or until the cannelloni tubes are tender.

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