Chicken Cannelloni With Cream Sauce Recette

Indulge in this classic comfort food, elevated! Vincent and Mary Price's treasured Chicken Cannelloni recipe gets a modern twist. Creamy tomato sauce envelops tender chicken and perfectly cooked cannelloni, creating a dish that's both elegant and satisfying. Easily adaptable – use manicotti or other large pasta tubes, and add spinach for extra nutrition! This one-pan wonder is perfect for a weeknight dinner or a special occasion.

Préparation 30 min

Cuisson 50 min

Calories 475.7 kcal

Protéines 46g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Chicken Cannelloni With Cream Sauce

4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
1/2 teaspoon salt (plus additional for pasta water)
White Pepper
pinch of nutmeg
2 cups hot milk
Cannelloni Tubes
2 tablespoons olive oil
Onions
1/2 cup chopped celery
Carrots
1/4 cup chopped fresh parsley (or 1 tablespoon dried)
Cooked Chicken
Oregano
Basil
White Wine
1 cup tomato sauce
1/2 cup heavy cream
Grated Parmesan cheese, to taste

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Comment préparer Chicken Cannelloni With Cream Sauce

**Make the Béchamel Sauce:**
Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over medium heat.
Whisk in 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
Gradually whisk in 2 cups hot milk until smooth and thickened.
Reduce heat to low and simmer for 5 minutes, stirring occasionally.
**Prepare the Chicken Filling:**
Heat 2 tablespoons olive oil in a large skillet over medium heat.
Sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots for 10 minutes, or until tender.
Add 2 cups cooked and shredded chicken, 1/4 teaspoon salt, 1/4 teaspoon dried herbs (Italian mix recommended), 1/4 teaspoon black pepper, and 1/4 cup dry white wine.
Simmer until the wine is reduced by half (about 5 minutes).
Stir in 1/2 cup of the béchamel sauce.
**Assemble and Bake:**
Preheat oven to 450°F (232°C).
Cook cannelloni according to package directions (about 8 minutes). Drain and rinse with cold water.
Fill each cannelloni with 2 teaspoons of the chicken mixture and roll up.
Arrange the filled cannelloni in a buttered 9x13 inch baking dish.
In a bowl, combine the remaining béchamel sauce with 1 cup of your favorite tomato sauce and 1/2 cup heavy cream. Stir until well blended.
Pour the creamy tomato sauce over the cannelloni.
Sprinkle generously with grated Parmesan cheese.
Bake for 10-15 minutes, or until the top is golden brown and bubbly.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

Fat

76g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian The Americas American Fall Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Main Dish Pasta Poultry Easy Meat Pasta Rice And Grains

Questions fréquentes

Combien de temps faut-il pour préparer Chicken Cannelloni With Cream Sauce ?

Chicken Cannelloni With Cream Sauce prend environ 80 minutes du début à la fin — environ 30 minutes de préparation et 50 minutes de cuisson.

Combien de calories contient Chicken Cannelloni With Cream Sauce ?

Chicken Cannelloni With Cream Sauce contient environ 475.7 calories par portion, avec environ 46 g de protéines, 5 g de glucides et 49 g de lipides.

De quels ingrédients ai-je besoin pour Chicken Cannelloni With Cream Sauce ?

Les principaux ingrédients de Chicken Cannelloni With Cream Sauce sont Butter, Flour, Salt, White Pepper, Nutmeg, Milk. Consultez la liste complète avec les quantités ci-dessus.