Chicken Cannelloni Recipe

This easy chicken cannelloni recipe brings together our favorite Italian flavors smothered in tradition.  The filling and sauce is fantastic and the smell enveloping the room is unforgettable.  See for yourself.

This includes easy homemade recipes for creamy parmesan bechamel sauce (white cream sauce) and tomato sauce which meld beautifully together in this dish.

Easy Chicken Cannelloni Recipe 

Just like most of my recipes, I offer the "bones" or foundation and you may substitute many of the ingredients to include your favorites. 

Chicken Spinach Cannelloni 

15 cannelloni pasta tubes, cooked al dente and cooled

Chicken Filling

1/4 cup grated onion 
1 minced garlic clove

1 lb shredded chicken (rotisserie chicken works well)
1/2 tsp oregano
1/2 tsp basil
2 tsp tomato paste
1-1/2 cups frozen spinach
1 egg
1/4 cup cream

Heat a saucepan on medium and add some oil.  Saute the grated onion and garlic together until tender.  Add the chicken, oregano, basil, tomato paste and mix well.  Then add the spinach and again mix well.  Whisk the egg with the cream and add to the filling.  Season with salt and pepper and set aside.

Parmesan Bechamel Sauce

1 TBS butter
1 TBS all purpose flour
1 cup milk
1/2 cup cream
1/4 tsp garlic powder
1/4 tsp onion powder
3 TBS freshly grated parmesan cheese

In a saucepan melt the butter and whisk in the flour cooking for 2 minutes.  Slowly add the milk and whisk until it thickens.  Finally add the cream, garlic and onion powder, stir and add the cheese.  Continue stirring until cheese is melted.  Season with salt and pepper to taste.  Remove from the heat.



Easy Tomato Sauce

1 TBS oil
3 TBS diced onion
1 crushed garlic clove
1 sprig fresh rosemary
1-3/4 cup crushed plum tomatoes 

Heat the oil in a saucepan and add the diced onion, rosemary and garlic clove.  Saute until onion is tender.  Add the crushed tomatoes and simmer for ten minutes; remove from the heat.

Topping

1-1/2 cups grated mozzarella cheese
1/4 cup freshly grated parmesan cheese

fresh basil, torn into small pieces (when serving)

BUILDING THE DISH

PREHEAT oven to 350 degrees.

1. Lightly spray a shallow baking dish with oil and spread three tablespoons of tomato sauce over the bottom of the dish.  Remove the rosemary sprig.
2. Fill the cannelloni tubes with the chicken and spinach filling and place in the dish.
3. Spoon the parmesan bechamel sauce over the filled tubes and then cover with the tomato sauce.  Sprinkle the cheese over the top and bake uncovered for 30 minutes.  
4. Serve with freshly torn basil, salad and garlic bread.

Recipe Notes

Of course you may use other kinds of meat like: 

• Beef
• Sausage

Or seafood:

• Shrimp
• Crab
  
  

Or make it without meat:

• Spinach and Ricotta
• Vegetarian

So versatile. 

My Favorite Italian Food