Shelly's Recipe

CHICKEN CANNELLONI WITH MUSHROOM FILLING

Category: Pasta - Baked

4 oz cannelloni or manicotti shells

Sauce
1/2 cup onion -- chopped
2 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or Swiss cheese
Dash ground nutmeg
1/2 cup parmesan cheese

Chicken Filling
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms -- chopped
1/4 tsp dried basil -- crushed
1/3 cup onion -- finely chopped
1/4 tsp dried thyme -- crushed
1/8 tsp paprika
1/2 tsp salt
1 tbsp butter or margarine
2 eggs -- beaten
1/2 cup parmesan cheese

Cook Pasta in boiling, salted water until tender; drain.

In a saucepan, melt butter and stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded sheese until melted.

FILLING: In saucepan, combine chicken, bay leaf, and 2 cups of water; cover andsimmer about 20 minutes. Remove meat; cool slightly. Discard skin and bones. Finely chop or grind chicken and set aside.

In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cook. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken.

Preheat oven to 350. Spray a casserole dish with cooking spray and spread a small layer of sauce in the bottom of the dish. Stuff cannelloni or shells with the filling and add to the casserole dish. Spoon remaining sauce over pasta and bake until bubbly. Serves 2