Shelly's Recipe

CHICKEN CANNELLONI

Category: Pasta - Baked

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, beaten
2 tbsp heavy cream or half-and-half
1/4 tsp thyme
1/2 tsp salt
1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry

Cheese sauce
3 tbsp butter
4 tbsp flour
1 1/2 cups chicken broth
3 cups half-and-half
Salt and pepper, to taste
1 cup grated parmesan cheese
1/2 to 1 cup shredded mozzarella cheese
Marinara sauce

While pasta is cooking, saute vegetables in butter and olive oil until tender. Remove from heat and allow to cool. Place cooked chicken in food processor and pulse until tender. Add sauteed vegetables, egg, cream, spinach and seasonings.

Wipe cooked noodles dry and lay flat on waxed paper. Cut each noodle into 2 or 3 pieces, about 3-4 inches long. Place a tbsp filling on each piece and roll into a tubular shape. Arrange rolls next to each other, one layer deep, in a buttered baking dish and set aside with prepared sauce.

Sauce: Melt butter and add flour in a saucepan. Cook a few minutes to remove flour taste. Gradually add broth, whisking to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup parmesan cheese and mix well. Pour over cannelloni and then top with marinara sauce. Sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it.

Before serving: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns