Chicken & Broccoli Cannelloni |
|
 |
Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
This recipe came in a Milk calendar a few years back. It looks time consuming but really it is quite easy to put together. Ingredients:
1/3 cup butter |
1/3 cup flour |
3 cups milk |
1 (28 ounce) can plum tomatoes, drained and pureed |
salt & pepper |
3 tablespoons butter |
1 large onion, chopped |
8 ounces fresh mushrooms, sliced |
1 1/2 cups leftover cooked chicken, diced (or cooked turkey or ham) |
1 1/2 cups fresh broccoli, cooked and chopped |
1 cup grated parmesan cheese |
salt & pepper |
12 cannelloni tubes or 12 manicotti, cooked according to package directions |
Directions:
1. Melt butter in med saucepan.
2. Whisk in flour.
3. Cook 2 or 3 minutes, stirring but not browning.
4. Whisk in milk.
5. Bring to a boil.
6. Reduce heat.
7. Simmer gently 5 minutes.
8. Whisk in pureed tomatoes, salt& pepper.
9. Cook 5 minutes.
10. Melt butter in a skillet.
11. Cook onions until tender.
12. Add mushrooms.
13. Cook until any moisture evaporates.
14. Add chicken and broccoli.
15. Add half the cheese, salt& pepper.
16. Stir in 1 cup tomato cream sauce from step 1.
17. Fill cooked cannelloni with chicken mixture.
18. Arrange in bottom of a buttered 9x13 baking dish.
19. Pour sauce over top.
20. Sprinkle with remaining cheese.
21. Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.
|
|