Nat's Chicken and Broccoli Cannelloni



8 servings



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


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


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.

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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