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.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
CHICKEN AND CHEESE CANNELLONI
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
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.
CANNELLONI SURPRISE
An abundance of meat and vegetables wrapped in sheets of cannelloni.
Provided by jontegould123
Time 1h15m
Yield Serves 2
Number Of Ingredients 0
Steps:
- First of all, cut the chicken breast into small chunks.
- Fry chicken with oil, add peppers.bacon and spring onion when chicken is white
- heat oven to 180/gas mark 4 put cannelloni in
- At the same time, start cooking the spaghetti, steam the tinned sweetcorn for 5 minutes.
- Once everything is cooked, put it on two sheets of Cannelloni, then use 4 sheets to wrap around everything
- put in microwave to warm everything up if needed for 2 minutes
- Enjoy
GROUND CHICKEN AND SPINACH CANNELLONI
This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey.
Provided by love4culinary
Categories One Dish Meal
Time 1h
Yield 10 Cannelloni, 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F.
- First take out a skillet and saute ground chicken, onion and garlic.
- Using a spatula, make sure you break up the chicken making sure there are no chunks.
- Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
- Add your spinach, salt, pepper and 1/2 of your parm.
- cheese to the chicken and thoroughly combined.
- In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
- Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
- Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
- You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
- Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
- Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
- Make sure that when you come to the end of the last edge, that it is sealed tightly.
- Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
- Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
- Place your baking dish in the oven and bake for 40 minutes.
CHICKEN AND CORN MEDLEY
I usually make this in the summer when all the vegetables are fresh from our garden, My family loves the "zip" in this dish...I like the fact that they're getting a wholesome meal.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large resealable plastic bag, combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil until chicken is no longer pink; remove and set aside. In the drippings, saute onion until tender. , Toss mushrooms with lemon juice. Add mushroom mixture to the skillet; cook and stir for 4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer. Stir in the broth, mustard, basil, oregano, cayenne pepper, remaining salt and pepper and chicken. Simmer, uncovered, for 15 minutes. , Stir in the corn, tomatoes and green pepper; simmer for 10 minutes longer or until heated through. Sprinkle with parsley. Serve with noodles or rice if desired.
Nutrition Facts :
CHICKEN AND CORN CHILI
This is an easy slow cooker meal - use your imagination and season it up as you like! Great on a c-c-c-cold winter night! I serve this with grated cheese, sour cream, chopped cilantro and green onions, and flour tortillas on the side.
Provided by Sarah Jane
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 12h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place chicken and salsa in the slow cooker the night before you want to eat this chili. Season with garlic powder, cumin, chili powder, salt, and pepper. Cook 6 to 8 hours on Low setting.
- About 3 to 4 hours before you want to eat, shred the chicken with 2 forks. Return the meat to the pot, and continue cooking.
- Stir the corn and the pinto beans into the slow cooker. Simmer until ready to serve.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 22.6 g, Cholesterol 40.6 mg, Fat 2.3 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 0.6 g, Sodium 1012.4 mg, Sugar 5.3 g
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