chicken & spinach cannelloni in a creamy sauce
(1 RATING)
I made this recipe for the first time about 20 years ago. It is always a big hit and makes a nice change from tomato sauce.
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prep time
30 Min
cook time
1 Hr
method
Bake
yield
6 - 8
Ingredients
- CREAM SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 1 medium onion, finely chopped
- 1 1/2 cups chicken broth
- 1 cup light cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup grated swiss cheese
- CANNELLONI FILLING
- 1 package cannelloni shells (do not precook)
- 1 1/4 cups diced cooked chicken
- 1 package frozen spinach, cooked & drained
- 3/4 cup ricotta cheese
- 1/3 cup sliced almonds
- 1/4 cup parmesan cheeese
- 1 large egg, beaten
- 1 dash ground nutmeg
How To Make chicken & spinach cannelloni in a creamy sauce
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Step 1In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
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Step 2Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
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Step 3Bake for 50 - 60 minutes. Broil for last 5 minutes.
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