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
Yields 6 servings
chicken and broccoli cannelloni

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 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 %