Hi All,
I Found This Recipe On A Box Of Unico Cannelloni Noodles. I Made These A Couple Of Weeks Ago & Omg They Are So Good.
I Like Lots Of Sauce So I Doubled The Recipe.
Traditional Italian (chicken) Cannelloni
In Italy, A Whole Stewing Hen Would Be Simmered In Water Until Done – Cooking Liquid Would Be Used As The Stock Called For In This Recipe & The Chicken Would Then Be Diced – It Takes More Time But The Money Saved & The Flavour Gained Is Well Worth The Effort.
1/3 Cup Butter Or Margarine
1/3 Cup All-purpose Flour
Dash Each Salt & Freshly Groun[d Black Pepper
1 Cup Well-seasoned Chicen Stock
Or 10 Oz Can Chicken Broth, Undiluted
Grated Parmesan Cheese
1 ¾ Cups Light (10%) Cream
¼ Cup Dry White Wine
½ Tsp Grated Nutmeg
3 Cups Finely Diced, Cooked Chicken
1 – 8 Oz Package Oven Ready Cannelloni Noodles
Melt Butter In A Medium Saucepan. Remove From Heat, Stir In Flour, Salt, Pepper, Chicken Stock & Cream. Return Sauce To Medium Heat & Cook, Stirring Constanly Until Mixture Thickens & Boils. Stir In Wine & Nutmeg.
Combine Enough Of The Suace With The Diced Chicken To Moisten. Set Remaing Sauce Aside.
Carefully Stuff Each Uncooked Cannelloni Shell Loosely With Chicken Mixture & Arrange In A Single Layer In A Lightly Greased Baking Dish.
Cover With Reserved Sauce & Sprinkle With Parmesan Cheese.
Bake, Covered At 350°f For 45 Minutes. Uncover & Bake 10 Minutes More Or Until Just Hot & Bubbling.
Serves 6 - 8