Chicken and Broccoli Cannelloni
This recipe is taken from the 1988 Milk Calendar. This is the Chicken and Broccoli Cannelloni recipe.
- Prep: 35 min
- Cooking: 40 min - 50 min
Ingredients
- Tomato Cream Sauce
- 1/3 cup (80 mL) butter
- 1/3 cup (80 mL) all-purpose flour
- 3 cups (750 mL) Milk
- 1 can (28 oz/796 mL) plum tomatoes drained and finely chopped
- Salt and pepper to taste
- Filling
- 3 tbsp (45 mL) butter
- 1 large onion chopped
- 8 oz (250 g) fresh mushrooms sliced
- 1 1/2 cups (375 mL) chicken or turkey or ham cooked and diced
- 1 1/2 cups (375 mL) fresh broccoli cooked and diced
- 1 cup (250 mL) grated Canadian Parmesan cheese
- Salt and pepper to taste
- 12 cannelloni or manicotti cooked
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Preparation
Tomato Cream Sauce:
Melt butter in medium saucepan. Whisk in flour. Cook 2 to 3 min, stirring but not browning. Whisk in milk. Bring to a boil. Reduce heat. Simmer gently 5 minutes. Whisk in tomatoes, salt and pepper. Cook 5 minutes. Taste and adjust seasoning.
Chicken and Broccoli Filling:
Melt butter in a skillet. Sauté onions until tender. Add mushrooms. Cook until any moisture evaporates. Add chicken and broccoli. Add half of Canadian Parmesan cheese, salt and pepper. Stir in 1 cup (250 mL) tomato cream sauce.
Cannelloni:
Fill cooked cannelloni with chicken and broccoli mixture. Arrange in the bottom of a buttered 9 x 13 inch (23 x 33 cm) baking dish. Pour Tomago Cream Sauce on top. Sprinkle with remaining Parmesan cheese.
Bake, uncovered, in a preheated 350 °F (180 °C) oven for 30 to 40 min until bubbling.
Microwave Method: In a 12-cup (3 L) glass casserole dish melt butter 1 min on High (100 %). Whisk in flour. Cook 1 min on High. Stir in milk. Cook on High for 6 to 8 min until thickened and smooth, stirring every 2 minutes. Stir in tomatoes. Cook on High for 2 to 4 min until heated thoroughly. Add salt and pepper. In another 12-cup (3 L) glass casserole cook onions and mushrooms in butter on High for 3 to 4 minutes. Add chicken and broccoli. Combine with 1 cup (250 mL) sauce from above and 1/2 cup (125 mL) cheese. Stuff cannelloni. Arrange in a 12-cup (3 L) glass baking dish. Top with remaining sauce and cheese. Cover with plastic wrap. Cook at medium-High (70 %) 12 to 14 minutes min until bubbling.
Tips
Nutritional information
Per servingEnergy: | 480 Calories |
Protein: | 26 g |
Carbohydrate: | 35 g |
Fat: | 26 g |
Fibre: | 3.4 g |
Sodium: | 625 mg |
Top 5 Nutrients
(% DV*) | |
---|---|
Calcium: | 35 % / 386 mg |
Selenium: | 62 % |
Niacin: | 52 % |
Vitamin C: | 50 % |
Folate: | 44 % |