Ingredients for Corny Chicken Cannelloni
- Frozen Chopped Spinach
- 1 small onion, chopped
- 2 tablespoons butter
- Ground Chicken
- Corn Kernels
- Dried Breadcrumbs
- Red Capsicums
- Egg
- Cannelloni Tubes
- 2 cups spaghetti sauce (or to taste)
- Cream Cheese Spread
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How to Make Corny Chicken Cannelloni
- Melt 2 tablespoons of butter in a small pan over medium heat. Add 1 small chopped onion and cook until softened, about 5 minutes.
- Add 10 ounces of fresh spinach and cook until wilted, about 5 minutes more. Transfer to a bowl and let cool.
- In the same pan, brown 1 pound of ground chicken over medium-high heat, breaking it up with a spoon, for about 5-7 minutes. Drain off any excess grease.
- In a large bowl, combine the cooled spinach mixture, cooked chicken, 1 cup of frozen corn (thawed), 1/2 cup chopped bell pepper (capsicum), 1/2 cup breadcrumbs, and 2 large eggs. Season generously with salt and pepper to taste.
- Preheat oven to 350°F (180°C).
- Fill each cannelloni shell generously with the chicken and vegetable mixture.
- Spread 1/4 cup of your favorite spaghetti sauce in the bottom of a shallow 9x13 inch casserole dish.
- Arrange the filled cannelloni shells in the dish.
- Pour the remaining spaghetti sauce over the cannelloni, ensuring they are mostly covered. Sprinkle generously with 1 1/2 cups of shredded mozzarella cheese.
- Bake for 40 minutes, or until the sauce is bubbly and the cheese is golden brown and melted. Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
42g
Fat
58g
Carbs
14g
