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.
CHICKEN CANNELLONI
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
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.
ITALIAN BAKED CANNELLONI
This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
- To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
- In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
- Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
- Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g
CHICKEN & PORK MOCK CANNELLONI
I don't know what to tell you other than this is by far the best Cannelloni recipe I have ever made. I love the fact that you use egg roll wrappers for the pasta-I'm not a huge pasta fan, and it uses chicken and pork(I'm not a Veal fan). Excellent sauce and very cheesy! This is a versital recipe, you can use leftover turkey in place of the chicken, or leftover roast for beef cannelloni. I serve these with Classic Caesar Salad (43328) and hot garlic bread.
Provided by Diana Adcock
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees.
- Filling.
- In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
- Do not brown.
- While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
- Add to onion mixture, stir frequently and cook until done, about 15 minutes.
- Let the mixture cool for 15 minutes.
- In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
- Pulse until coarsely chopped.
- Add the parmesan, egg yolks, nutmeg, and salt.
- Pulse to mix well-just don't turn it into paste, you want a little texture.
- Sauce.
- In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
- Saute for 2 minutes, stirring frequently.
- Add the flour and stir well, allowing the mixture to just simmer.
- Remove from heat.
- Whisk in the milk and chicken broth.
- Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
- Remove from heat.
- Drain the tomatoes.
- Add tomatoes, spaghetti sauce, and basil to sauce mixture.
- Stir well and set aside.
- To assemble.
- Lightly oil 2 9x13x2 inch casserole dishes.
- Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
- Lay out two egg roll wrappers.
- Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
- Roll each wrapper to enclose filling.
- Repeat until all wrappers are used.
- Place rolled cannelloni, seam side down into prepared casserole dishes.
- Do not let the cannelloni touch each other.
- Evenly cover the cannelloni with the cheeses.
- Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
- Sprinkle basil over cannelloni.
- At this point you can cover and refrigerate for 1 day.
- Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
- Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
- Spoon sauce evenly between plates.
- If you have leftover meat you can freeze it for up to 3 months.
- For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.
Nutrition Facts : Calories 1464.5, Fat 77.6, SaturatedFat 37, Cholesterol 372.8, Sodium 3912, Carbohydrate 88.6, Fiber 5.6, Sugar 27.3, Protein 101.4
CORNY CHICKEN CANNELLONI
A wonderful meal for the whole family. Fantastic for a winter's night. My family drools with anticipation when I tell them that they are having this dish for tea. Thanks to my friend Rhonda for this wonderful recipe.
Provided by AussieGal Tracey
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Gently cook spinach, onion and butter in a small pan for 10 minutes.
- Pour into a bowl and leave to cool.
- Put mince into pan and cook, stirring for 3 minutes.
- Mix into spinach with corn, capsicum, breadcrumbs, and eggs.
- Turn oven to 180°C; spoon mixture into shells.
- Spread 1/4 of cup spaghetti sauce in a shallow casserole dish.
- Arrange shells in dish.
- Pour remaining sauce over and dot with cheese.
- Bake for 40 minutes, take out, leave for 5 minutes then serve.
Nutrition Facts : Calories 480, Fat 22.7, SaturatedFat 11.7, Cholesterol 166.1, Sodium 765.7, Carbohydrate 44.4, Fiber 4.3, Sugar 10.6, Protein 27.1
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