| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Pasta | 1 | Recipe | |
INGREDIENTS
| 1 3/4 | c | Chicken, cooked & diced |
| 1 | lb | Lasagna Noodles |
| 2 | T | Butter or Margarine |
| 2 | T | Olive oil |
| 2 | Cloves Garlic, finely | |
| chopped | ||
| 1 | Onion, finely chopped | |
| 4 | oz | Mushrooms, chopped |
| 1 | Egg, beaten | |
| 2 | T | Heavy Cream or Half-and-Half |
| 1/4 | t | Thyme |
| 1/2 | t | Salt |
| 1 | Spinach, cooked until | |
| 3 | T | Butter or Margarine |
| 4 | T | 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 cup Mozzarella |
| Cheese grated opt | ||
| Spaghetti Sauce, homemade | ||
| or store bought opt |
INSTRUCTIONS
THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 qts. boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper. While noodles are cooking, melt butter and olive oil in a large skillet. Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside. Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture. Combine chicken with the onions, garlic, mushrooms and the fat in which they were sauteed; add egg, cream and seasonings. Add spinach (cooked) and mix well. Cut each lasagna noodle into 2 or 3 pieces--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 don't 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: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste. Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup 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 that across the dish until 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; 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. If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 3575
Calories From Fat: 1354
Total Fat: 152.9g
Cholesterol: 365.8mg
Sodium: 6766.7mg
Potassium: 2881.1mg
Carbohydrates: 396.2g
Fiber: 22.4g
Sugar: 10.6g
Protein: 152g