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Receta Chicken Cannelloni With Cheese Sauce

Name: Chicken Cannelloni With Cheese Sauce
Ingredients: 1 3/4 c. Chicken, cooked & diced; 1 lb Lasagna Noodles; 2 Tbsp. Butter or possibly Margarine; 2 Tbsp. Extra virgin olive oil; 2 x Cloves Garlic, finely minced; 1 sm Onion, finely minced; 4 ounce Mushrooms, minced; 1 lrg Egg, beaten; 2 Tbsp. Heavy Cream or possibly Half-and-Half; 1/4 tsp Thyme; 1/2 tsp Salt; 1 bn Spinach, cooked till; 3 Tbsp. Butter or possibly Margarine; 4 Tbsp. Flour; 1 1/2 c. Chicken Broth; 3 c. Half-and-Half Salt and Pepper to taste; 1 c. Parmesan Cheese; 1/2 c. (to 1 c.) Mozzarella Cheese, grated (opt) Spaghetti Sauce (homemade or possibly store bought) (opt)

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Ingredientes

1 3/4 c. Chicken, cooked & diced
1 lb Lasagna Noodles
2 Tbsp. Butter or possibly Margarine
2 Tbsp. Extra virgin olive oil
2 x Cloves Garlic, finely minced
1 sm Onion, finely minced
4 ounce Mushrooms, minced
1 lrg Egg, beaten
2 Tbsp. Heavy Cream or possibly Half-and-Half
1/4 tsp Thyme
1/2 tsp Salt
1 bn Spinach, cooked till
3 Tbsp. Butter or possibly Margarine
4 Tbsp. Flour
1 1/2 c. Chicken Broth
3 c. Half-and-Half Salt and Pepper to taste
1 c. Parmesan Cheese
1/2 c. (to 1 c.) Mozzarella Cheese, grated (opt) Spaghetti Sauce (homemade or possibly store bought) (opt)

Direcciones

THE NIGHT BEFORE (or possibly early in the day): Cook lasagna noodles in 6 quarts.
boiling water for 5-7 min or possibly till tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
While noodles are cooking, heat butter and extra virgin olive oil in a large skillet.
Saute/fry onion, garlic and mushrooms till they're tender; add in remove from heat; set aside.
Place cooked chicken in food processor and pulse till chicken resembles a tuna salad mix. Combine chicken with the onions, garlic, mushrooms and the fat in that they were sauteed; add in egg, cream and seasonings. Add in spinach (cooked) and mix well.
Cut each lasagna noodle into 2 or possibly 3 pcs-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you do not want to make canneloni, just layer the ingredients like you would for lasagna.
Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
CHEESE SAUCE: Heat butter then add in the flour and cook for a few min to get rid of the floury taste. Gradually add in the chicken broth, whisking constantly to prevent lumps; add in cream, salt and pepper. Cook, stirring constantly, till thickened and smooth; remove from heat. Stir in 3/4 c. grated Parmesan cheese and mix well.
I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing which across the dish till the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat.
Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; chill till you're ready to bake it.
BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 min or possibly till sauce bubbles and top browns. If you'll be making lasagna, bake in a 350-degree oven for 25-30 min, or possibly till it's bubbly and the top is browned a bit.