Chicken Spinach Cannelloni Pie Food

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GROUND CHICKEN AND SPINACH CANNELLONI



Ground Chicken and Spinach Cannelloni image

This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey.

Provided by love4culinary

Categories     One Dish Meal

Time 1h

Yield 10 Cannelloni, 5 serving(s)

Number Of Ingredients 12

1 lb ground chicken
1/2 cup chopped onion
5 cloves garlic, minced
10 ounces frozen chopped spinach, thawed and water squeezed out
3/4 teaspoon black pepper
1/2 teaspoon salt
15 ounces tomato sauce (use your favorite)
1 teaspoon fresh basil, chopped
1/2 teaspoon fresh oregano, chopped
10 large egg roll wraps
1 cup fresh parmesan cheese, grated
1/2 cup mozzarella cheese

Steps:

  • Preheat your oven to 350 degrees F.
  • First take out a skillet and saute ground chicken, onion and garlic.
  • Using a spatula, make sure you break up the chicken making sure there are no chunks.
  • Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
  • Add your spinach, salt, pepper and 1/2 of your parm.
  • cheese to the chicken and thoroughly combined.
  • In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
  • Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
  • Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
  • You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
  • Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
  • Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
  • Make sure that when you come to the end of the last edge, that it is sealed tightly.
  • Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
  • Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
  • Place your baking dish in the oven and bake for 40 minutes.

CHICKEN & SPINACH CANNELLONI IN A CREAMY SAUCE



Chicken & Spinach Cannelloni in a Creamy Sauce image

I made this recipe for the first time about 20 years ago. It is always a big hit and makes a nice change from tomato sauce.

Provided by Alice C

Categories     Pasta

Time 1h30m

Number Of Ingredients 18

CREAM SAUCE
3 Tbsp butter
3 Tbsp flour
1 medium onion, finely chopped
1 1/2 c chicken broth
1 c light cream
1/4 tsp salt
1/4 tsp pepper
3/4 c grated swiss cheese
CANNELLONI FILLING
1 pkg cannelloni shells (do not precook)
1 1/4 c diced cooked chicken
1 pkg frozen spinach, cooked & drained
3/4 c ricotta cheese
1/3 c sliced almonds
1/4 c parmesan cheeese
1 large egg, beaten
1 dash(es) ground nutmeg

Steps:

  • 1. In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
  • 2. Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
  • 3. Bake for 50 - 60 minutes. Broil for last 5 minutes.

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)



Chicken Cannelloni (With or Without Spinach) image

I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.

Provided by Lightly Toasted

Categories     Chicken Breast

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless chicken (I use a mix of breasts and thighs)
1 medium onion, chopped
4 cups chicken broth
1/2 dry white wine
1 teaspoon thyme
1/2 lb frozen spinach, rinsed and drained well (optional)
1 cup low-fat ricotta cheese
1 cup low fat cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 cup butter
1/4 cup flour
1/4 cup dry white wine
3 cups milk (I sometimes use evaporated skimmed milk for a creamier taste)
12 -15 egg roll wraps
1/2 cup grated parmesan cheese

Steps:

  • In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
  • Remove the chicken breasts to a plate and allow them to cool slightly.
  • While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
  • Reserve the broth into a large saucepan.
  • Put the onions and thyme into your food processor.
  • Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
  • Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
  • (I've also used my old, heavy meat grinder for this).
  • Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
  • In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
  • Mix thoroughly; set aside.
  • In a large saucepan, melt butter.
  • Whisk in flour, stirring constantly so it doesn't burn.
  • Whisk in the reserved chicken broth, stirring constantly.
  • Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
  • Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
  • Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
  • Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
  • Repeat until you're done.
  • When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
  • Tilt, to make sure it's spread evenly.
  • Arrange canneloni in dish, and top with remaining sauce.
  • Sprinkle with remaining 1/2 cup parmesan.
  • Cover with foil, and bake at 350 for about 30 minutes.
  • During last 10 minutes, take the foil off so that the parmesan browns.
  • Allow to sit for about 10 minutes before serving.

CHICKEN SPINACH CANNELLONI PIE



Chicken Spinach Cannelloni Pie image

Make and share this Chicken Spinach Cannelloni Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 3h15m

Yield 6-8 serving(s)

Number Of Ingredients 25

2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry)
2 cups cooked cubed chicken or 2 cups turkey
1/4 cup chopped fresh flat leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish)
2 tablespoons olive oil
1 cup chopped onion
3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
6 tablespoons butter
1 garlic clove, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
Tabasco sauce (about 6 shakes or to taste)
grated fresh nutmeg (a pinch)
1/2 cup freshly grated parmesan cheese

Steps:

  • Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
  • Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
  • Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
  • The sauce may be refrigerated for 2 days, or frozen for 2 months.
  • Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
  • Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
  • Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
  • Refrigerate the sauce until ready to finish the pie.
  • Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
  • In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
  • Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
  • Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
  • Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
  • Spread half of the cannelloni filling over the noodles.
  • Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
  • Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
  • Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
  • Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
  • Let the pie rest for 10 minutes before serving.

Nutrition Facts : Calories 792.5, Fat 41.1, SaturatedFat 22.2, Cholesterol 213.5, Sodium 1752.6, Carbohydrate 72, Fiber 5.6, Sugar 10.8, Protein 35.4

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