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SAVORY CHICKEN CANNELLONI | |
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). |
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