Chicken-Broccoli Cannelloni Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Tomato Cream Sauce:
1/3 cup butter
1/3 cup flour
3 cups milk
1 tin plum tomatoes, drained and pureed or finely chopped
Filling:
3 tbsp butter
1 large onion, chopped
8 oz fresh mushrooms, sliced
1 1/2 cups fresh cooked broccoli
1 1/2 cups left-over cooked chicken
1 cup grated parmesan cheese
salt and pepper tp taste
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Directions: |
Directions:Preheat oven to 350 degrees.
Tomato Cream Sauce:
Melt butter in medium sauce pan. Add flour slowly and cook 2-3 minutes. Add milk a little at a time, whisking briskly. Bring to a boil. Reduce heat and simmer gently for 5 minutes. Add pureed tomatoes, salt and pepper.
Filling:
Melt butter in skillet. Cook onions and mushrooms until tender and all moisture evaporates. Add chicken and broccoli. Add 1/2 of the cheese, and stir in 1 cup of the tomato cream sauce.
Fill cooked cannelloni with chicken mixture. Arrange in the bottom of a buttered 9" x 13" bakind dish. Pour remaining sauce on top. Sprinkle with remaining cheese.
Bake uncovered for 30 - 40 minutes, until bubbling |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I got this recipe from the couple (Carol and Doug) that we rented the house in Kennedy Trails from when Brandon was in Kindergarten - grade 2. We became friends, and to this day, this is one of my all-time favorite meals...
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