| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Pasta |
1 |
Recipe |
INGREDIENTS
| 1 3/4 |
c |
Chicken, cooked & diced |
| 1 |
lb |
Lasagna Noodles |
| 2 |
tb |
Butter or Margarine |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves Garlic, finely chopped |
| 1 |
sm |
Onion, finely chopped |
| 4 |
oz |
Mushrooms, chopped |
| 1 |
lg |
Egg, beaten |
| 2 |
tb |
Heavy Cream or Half-and-Half |
| 1/4 |
ts |
Thyme |
| 1/2 |
ts |
Salt |
| 1 |
bn |
Spinach, cooked until |
| 3 |
tb |
Butter or Margarine |
| 4 |
tb |
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
CHEESE SAUCE
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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