Nat's Chicken and Broccoli Cannelloni
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Ingredients
Tomato Cream Sauce
| 1/3 cup | butter | | 1/3 cup | flour | | 3 cups | milk | | 1 can (1-3/4 lb.) | plum tomatoes, chopped | | Salt and pepper |
Filling
| 3 tbsp. | butter | | 1 | lg. onion, chopped | | 8 oz. | fresh mushrooms, sliced | | 1-1/2 cup | cooked chicken | | 1-1/2 cup | cooked broccoli | | 1 cup | grated parmesan cheese | | 12 | cannelloni tubes | | Salt and pepper |
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Instructions
Tomato Cream Sauce:
Melt butter in saucepan. Whisk in flour. Cook 2-3 minutes, stirring, but not browning. Whisk in milk, bring to a boil, reduce heat. Simmer gently for 5 minutes. Whisk in tomatoes, salt and pepper. Simmer gently for 5 minutes.
Filling:
Melt butter in a skillet. Cook onions until tender, add mushrooms and cook until moisture evaporates. Add chicken and broccoli. Add 1/2 of cheese, salt and pepper. Stir in 1 cup of tomato cream sauce. Fill cannelloni with chicken mixture.
Arrange in bottom of 9x13 buttered baking dish. Pour remaining Tomato Cream Sauce, on top of cannelloni. Top with remaing cheese. Bake uncovered in a preheated 350°F oven, for 30 to 40 minutes, until bubbling.
Author's Comments
Wonderful pasta dish, comfort food at its best!
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