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
BAKED CANNELLONI
Steps:
- Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
- To make a bechamel sauce:
- Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
- Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
- Preheat oven to 400*. Spread 3/4 cup of the reserved bechamel sauce on the bottom of a 9x13" oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
- Nestle the cannelloni in the sauce and cover with remaining bechamel sauce.
- Top with mozzarella and parmesan cheese and a sprinkling of oregano.
- Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.
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 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.
THREE MEAT CANNELLONI BAKE
This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.
Provided by MARBALET
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 1h40m
Yield 6
Number Of Ingredients 25
Steps:
- Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
- Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
- Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
- Combine the tomato sauce and cream, set aside.
- Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
- Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
- Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.
Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g
CHICKEN CANNELLONI WITH CREAM SAUCE
From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.
Provided by pattikay in L.A.
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Sauce.
- in a saucepan melt butter.
- Stir in flour, salt, pepper and nutmeg.
- add hot milk and cook, stirring, till sauce is smooth and thickened.
- cook over low heat for 5 minutes, stirring occasionally.
- Filling:.
- in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
- Add chicken, salt, herbs, pepper and wine.
- Simmer till wine is reduced by half.
- Stir in 1/2 cup of the sauce.
- Preheat oven to 450.
- Cook cannelloni in boiling salted water for 8 minutes.
- Drain and rinse in cold water.
- on each cannelloni put 2 T of the filling and roll up.
- arrange 2 filled cannelloni in a butter au gratin dish for each serving.
- to remaining sauce add tomato sauce and cream. Stir to blend.
- Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
- bake in very hot oven for 10 minutes or till top browns.
Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2
More about "chicken cannelloni with bechamel sauce recipes"
CHICKEN CANNELLONI | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Calories 452 per servingTotal Time 40 mins
- Add the chicken mince. Season with oregano, salt, and pepper. Add parsley, tomato sauce, garlic, and cook everything for 2-3 minutes.
- Fill the cannelloni tubes with this mixture and lay them in a baking tray. Add vegetable stock, bechamel, and tomato sauce.
CHICKEN AND MUSHROOMS WITH BéCHAMEL SAUCE
From foolproofliving.com
CHICKEN CANNELLONI RECIPE - MISSHOMEMADE.COM
From misshomemade.com
CHICKEN, MUSHROOM AND LEEK CANNELLONI WITH …
From sanremo.com.au
CHICKEN & PASTA IN A BéCHAMEL SAUCE - SIMPLY LEBANESE
From simplyleb.com
CHICKEN AND SPINACH CANNELLONI | HADIAS LEBANESE …
From hadiaslebanesecuisine.com
MEAT CANNELLONI WITH CREAMY TOMATO BéCHAMEL
From cookingforkeeps.com
IT DOESN’T GET ANY BETTER THAN THIS TASTY CANNELLONI …
From 12tomatoes.com
CLASSIC CANNELLONI RECIPE WITH BECHAMEL SAUCE
From dairyfarmersofcanada.ca
CHICKEN CANNELLONI - COOKING FOR KEEPS
From cookingforkeeps.com
10 BEST CHICKEN CANNELLONI RECIPES | YUMMLY
From yummly.com
CHICKEN CANNELLONI » PINOY FOOD RECIPES
From pinoyfoodblog.com
Estimated Reading Time 3 mins
CANNELLONI WITH RICOTTA AND BéCHAMEL SAUCE - HANDY.RECIPES
From handy.recipes
CHICKEN CANNELLONI WITH CREAM SAUCE RECIPE - FOOD NEWS
From foodnewsnews.com
8 DISHES THAT GO GREAT WITH BECHAMEL SAUCE – HAPPY MUNCHER
From happymuncher.com
CHICKEN CANNELLONI - FROM MY KITCHEN | CANNELLONI RECIPES, FOOD, …
From pinterest.co.uk
CHICKEN CANNELLONI WITH MUSHROOM FILLING RECIPE - CDKITCHEN
From cdkitchen.com
CHICKEN CANNELLONI | JOSé PIZARRO
From josepizarro.com
CANNELLONI WITH BECHAMEL - FOODZZA
From foodzza.com
CHICKEN CANNELLONI – RECIPES – WEBMEDIUMS
From webmediums.com
13 BEST CANNELLONI RECIPES FOR DINNER TONIGHT - INSANELY GOOD
From insanelygoodrecipes.com
CANNELLONI - A COZY KITCHEN
From acozykitchen.com
HONEYCOMB CHICKEN CANNELLONI - SO DELICIOUS
From sodelicious.recipes
CHICKEN CANNELLONI - FROM MY KITCHEN | CANNELLONI RECIPES, PASTA …
From pinterest.com
CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY
From rachaelrayshow.com
CHICKEN AND SPINACH CANNELLONI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
TRADITIONAL MEAT CANNELLONI WITH BECHAMEL SAUCE - ANTOJO …
From antojoentucocina.com
CHICKEN CANNELLONI RECIPE | NESTLé FAMILY ME
From nestle-family.com
MEAT CANNELLONI WITH BECHAMEL - Πέτρος Συρίγος
From petros-syrigos.com
STUFFED CANNELLONI WITH BECHAMEL SAUCE - HANDY.RECIPES
From handy.recipes
CANNELLONI WITH GROUND BEEF AND BéCHAMEL - FOR THE FEAST
From forthefeast.com
CHICKEN CANNELLONI RECIPE
From ourhealthyrecipe.com
CHICKEN CANNELLONI - FROM MY KITCHEN | CANNELLONI RECIPES, …
From pinterest.com
BEEF-FILLED CANNELLONI (MANICOTTI) IN BéCHAMEL SAUCE
From thespruceeats.com
CHICKEN & SPINACH CANNELLONI - JULIA'S CUISINE
From juliascuisine.com
CHICKEN CANNELLONI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST CHICKEN CANNELLONI RECIPES | YUMMLY
From yummly.com
CANNELLONI RECIPES - SAN REMO
From sanremo.com.au
EVERYDAY GOURMET | CHICKEN, MUSHROOM AND LEEK CANNELLONI WITH…
From everydaygourmet.tv
You'll also love