Chicken and Broccoli Cannelloni

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.