- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h
- Serves
- 4
Ingredients
- 60
- butter
- ml
- 1
- onion(s)
- 60
- flour
- ml
- 310
- milk
- ml
- 310
- chicken broth
- ml
- 1
- pepper
- ml
- 15
- dijon mustard
- ml
- 15
- canola oil
- ml
- 2
- garlic
- clove(s)
- 227
- mushrooms
- g
- 85
- spinach
- g
- 375
- cooked chicken
- ml
- 1
- egg(s)
- 60
- breadcrumbs
- ml
- 60
- de parmesan
- ml
- To taste,
- salt and pepper
- 12
- cannelloni
- 250
- mozzarella cheese
- ml
Directions
- Step 1
- Melt butter in a saucepan over medium-high heat. Add onion and sweat for a few minutes until translucent.
- Step 2
- Whisk in flour and heat for 1 to 2 minutes, stirring continuously.
- Step 3
- Slowly whisk in milk. Then pour in chicken stock, stirring continuously to prevent lumps from forming.
- Step 4
- Cook over medium-high heat until sauce thickens, about 7 to 8 minutes. Season with pepper to taste, add mustard, and mix well. Set aside.
- Step 5
- Heat oil in a skillet over medium heat and sauté garlic and mushrooms for about 10 minutes. Add spinach and sauté another 2 to 3 minutes. Set aside.
- Step 6
- Combine remaining stuffing ingredients in a large bowl. Add vegetable mixture and mix well.
- Step 7
- Preheat oven to 180°C (350°F).
- Step 8
- Spread one-third of the béchamel sauce in a 23 x 33 cm (9 x 13 in.) baking dish.
- Step 9
- Using your fingers, divide stuffing into each cannelloni, pushing it in to the other end so each cannelloni is tightly filled. Place stuffed cannelloni over sauce.
- Step 10
- Spread remaining sauce over cannelloni and sprinkle with mozzarella.
- Step 11
- Cover with aluminum foil. Bake for 45 to 50 minutes, removing the aluminum foil 5 minutes before the end. Broil for 2 to 3 minutes, if desired.
- Step 12
- Let stand 5 minutes before serving with steamed broccoli or grilled asparagus.
