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Chicken Cannelloni With Cream Sauce Recipe

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.

Prep Time 30 mins
Cook Time 50 mins
Calories 475.7 kcal
Protein 46g
Rating 5.0 (6 Reviews)
Chicken Cannelloni With Cream Sauce 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Cannelloni With Cream Sauce

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How to Make Chicken Cannelloni With Cream Sauce

  1. **Make the Béchamel Sauce:**
  2. Melt 4 tablespoons (1/2 stick) of butter in a medium saucepan over medium heat.
  3. Whisk in 1/4 cup all-purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of nutmeg.
  4. Gradually whisk in 2 cups hot milk until smooth and thickened.
  5. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
  6. **Prepare the Chicken Filling:**
  7. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  8. Sauté 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots for 10 minutes, or until tender.
  9. 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.
  10. Simmer until the wine is reduced by half (about 5 minutes).
  11. Stir in 1/2 cup of the béchamel sauce.
  12. **Assemble and Bake:**
  13. Preheat oven to 450°F (232°C).
  14. Cook cannelloni according to package directions (about 8 minutes). Drain and rinse with cold water.
  15. Fill each cannelloni with 2 teaspoons of the chicken mixture and roll up.
  16. Arrange the filled cannelloni in a buttered 9x13 inch baking dish.
  17. 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.
  18. Pour the creamy tomato sauce over the cannelloni.
  19. Sprinkle generously with grated Parmesan cheese.
  20. Bake for 10-15 minutes, or until the top is golden brown and bubbly.

Nutrition Information (Approximate per serving)

Sodium

43 g

Sugar

7g

Fat

76g

Carbs

5g

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