↞ recipe box start page
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
view more member recipes
CHICKEN CANNELLONI WITH MUSHROOM FILLING
view my recipes
print
save
Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Baked Pasta With Chicken And Mushroom Filling
by sgre52160
1 box cannelloni or manicotti shells, cooked al dente, drained 1/2 cup chopped onion 2 tbsp butter 3 tbsp flour 2 cups milk 1/2 cup dry white wine 1 cup mozzarella or Swiss cheese, shredded C
by sgre52160
1 box cannelloni or manicotti shells, cooked al dente, drained 1/2 cup chopped onion 2 tbsp butter 3 tbsp flour 2 cups milk 1/2 cup dry white wine 1 cup mozzarella or Swiss cheese, shredded C
Chicken Cannelloni
by sgre52160
1 3/4 cup chicken, cooked and diced 1 lb lasagna noodles, cooked al dente, drained 2 tbsp butter and olive oil 2 clove garlic, minced 1 small onion, finely chopped 4 oz mushroom chopped 1 egg, b
by sgre52160
1 3/4 cup chicken, cooked and diced 1 lb lasagna noodles, cooked al dente, drained 2 tbsp butter and olive oil 2 clove garlic, minced 1 small onion, finely chopped 4 oz mushroom chopped 1 egg, b
Veal Breast Roll With Olive-mushroom Filling
by HappyCook80
2 1/2 to 3 pound boneless veal breast 2 teaspoons olive oil 1/3 cup Marsala wine 1/3 cup water 2 1/2 cups uncooked pasta, such as bow tie or spiral Olive-Mushroom Filling: 2 teaspoons olive oi
by HappyCook80
2 1/2 to 3 pound boneless veal breast 2 teaspoons olive oil 1/3 cup Marsala wine 1/3 cup water 2 1/2 cups uncooked pasta, such as bow tie or spiral Olive-Mushroom Filling: 2 teaspoons olive oi
Chicken Cannelloni With Roasted Red Bell Pepper Sauce
by sgre52160
1 (8 oz) pkg cannelloni or manicotti shells 4 cups finely chopped cooked chicken 2 (8 oz) containers chive-and-onion cream cheese 1 (10 oz) pkg frozen chopped spinach, thawed and well drained
by sgre52160
1 (8 oz) pkg cannelloni or manicotti shells 4 cups finely chopped cooked chicken 2 (8 oz) containers chive-and-onion cream cheese 1 (10 oz) pkg frozen chopped spinach, thawed and well drained
view more member recipes
related CDKitchen recipes
Chicken Cannelloni With Mushroom Filling
Cannelloni Bellismo
The Aerie's Chanterelle Mushroom Cannelloni
Wild Mushroom Cannelloni With Basil Alfredo Sauce
Chicken And Spinach Cannelloni With Roasted Red Pepper Sauce
Cannelloni With Chicken, Pistachios And Mozzarella