Ham And Chicken Cannelloni With Sauce Food

CHICKEN CANNELLONI

Steps:

• To make chicken filling:.
• Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
• Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
• Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
• Add chicken and broth and beat until well mixed.
• This may be covered and refrigerated or frozen until ready to use.
• CHEDDAR SAUCE:.
• Melt butter in sauce pan, add flour and stir until smooth.
• Add chicken broth, stirring constantly. Add salt and pepper to taste.
• Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
• Prepare Hollandaise Sauce and add to cheddar sauce.
• Cook cannelloni shells according to package directions.
• When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
• Spoon a thin layer of sauce into two 9"x13" baking dishes.
• PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
• Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
• To make ahead: prepare the entire recipe to the baking stage and freeze.

CHICKEN AND CHEESE CANNELLONI

Steps:

• Preheat oven to 180°C.
• Lightly grease a deep rectangular baking dish.
• Spoon pasta sauce into the baking dish and set aside.
• Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
• Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
• Melt butter in a small pan; add the flour and cook for 1 minute.
• Remove from heat and gradually add the milk.
• Return to heat and cook for 3- 4 minutes, or until thick and smooth.
• Stir in half the cheese.
• Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
• Bake for 35- 40 minutes, or until the cannelloni tubes are tender.

CHICKEN CANNELLONI WITH CREAM SAUCE

Steps:

• Sauce.
• in a saucepan melt butter.
• Stir in flour, salt, pepper and nutmeg.
• add hot milk and cook, stirring, till sauce is smooth and thickened.
• cook over low heat for 5 minutes, stirring occasionally.
• Filling:.
• in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
• Add chicken, salt, herbs, pepper and wine.
• Simmer till wine is reduced by half.
• Stir in 1/2 cup of the sauce.
• Preheat oven to 450.
• Cook cannelloni in boiling salted water for 8 minutes.
• Drain and rinse in cold water.
• on each cannelloni put 2 T of the filling and roll up.
• arrange 2 filled cannelloni in a butter au gratin dish for each serving.
• to remaining sauce add tomato sauce and cream. Stir to blend.
• Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
• bake in very hot oven for 10 minutes or till top browns.

HAM AND CHEESE CANNELLONI

Steps:

• Preheat oven to 400 degrees.
• In small saucepan, heat butter, over medium heat.
• Whisk in flour until smooth.
• Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
• Remove mixture from heat, and stir in salt.
• In a medium bowl, combine ricotta, mozzarella, and egg.
• Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
• Lay an eggroll wrapper on a work surface.
• Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
• Repeat with the remaining wrappers, and place, seamside down, in dish.
• Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.