SAUCE: 1/4 c. (1/2 stick) butter
1 clove garlic, crushed
1/4 c. flour
1 1/2 tsp. instant chicken bouillon
1/8 tsp. white pepper
2 c. light cream or half and half
1/2 c. combined grated Parmesan and Romano cheese CANNELLONI: 6 mannicotti shells
2 tbsp. butter
3 tbsp. sliced green onion
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
2 c. finely chopped chicken
1/2 c. combined grated Parmesan and Romano cheese
2 eggs, beaten
3/4 tsp. Italian seasoning
1/4 tsp. pepper Sauce: sauce garlic in butter 3 minutes. Stir in flour, and seasonings. Remove from heat. Gradually stir in cream. Bring to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese until melted (set aside). Cannelloni, parboil shells according to package directions. Rinse and drain. Meanwhile, saute onion in butter until tender (about 3 minutes). Remove from heat; stir in remaining ingredients. Preheat oven to 350 degrees fill shells. Place in buttered 2 quart rectangular baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes. Then parbroil several inches from source of heat about 5 minutes or until sauce becomes golden and bubbles (serve immediately). | 
