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This recipe for CHICKEN CANNELLONI, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rene Fite


2 c. flour
3 c. milk
6 eggs
2 t. salt

1/2 c. butter
4 c. chicken stock
12 T. flour
1 c. white wine

2 chickens
4 c. sliced mushrooms
4 T. chopped parsley
4 T. butter

Crepes: Beat eggs. Add milk and stir. Stir in flour and salt. Pour batter into crepe pan or small skillet and cook until golden. Remove to waxed paper and repeat until batter is gone. Makes 24 crepes. (Can be made ahead and refrigerated)

Sauce: Melt butter and add flour and chicken stock. Cook until slightly thickened and add wine. Add salt and pepper to taste.

Filling: Boil chicken and take meat off bones. Brown mushrooms in butter. Combine chicken, mushrooms and parsley.

To make cannellonis, combine small amount of sauce with chicken mixture and fill a crepe. Roll up the crepe and place in a baking pan. Repeat with remaining crepes to fill pan. Pour sauce over the crepes and sprinkle with parmesan cheese. Bake at 350 degrees until heated through, approximately 30-45 minutes.




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