Chicken, spinach, and mushroom cannelloni
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  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour5 minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour5 minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
Chicken, spinach, and mushroom cannelloni
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour5 minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
25minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
1 hour5 minutes
servings
4
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Main course
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • Béchamel sauce
  • 60 ml butter
  • 1 onion(s) , finely chopped
  • 60 ml flour
  • 310 ml milk
  • 310 ml chicken broth
  • 1 ml pepper
  • 15 ml dijon mustard
  • Stuffing
  • 15 ml canola oil
  • 2 clove(s) garlic , finely chopped
  • 227 g mushrooms , sliced (1 pint)
  • 85 g spinach , stems removed, coarsely chopped (1/2 bag of 170 g)
  • 375 ml cooked chicken , shredded, finely chopped and firmly packed (about 230 g)
  • 1 egg(s) , beaten
  • 60 ml breadcrumbs (regular)
  • 60 ml parmesan
  • To taste, salt and pepper , freshly grounded
  • Assembly
  • 12 cannelloni that go directly in the oven
  • 250 ml mozzarella cheese
  • Béchamel sauce
  • 60 ml butter
  • 1 onion(s) , finely chopped
  • 60 ml flour
  • 310 ml milk
  • 310 ml chicken broth
  • 1 ml pepper
  • 15 ml dijon mustard
  • Stuffing
  • 15 ml canola oil
  • 2 clove(s) garlic , finely chopped
  • 227 g mushrooms , sliced (1 pint)
  • 85 g spinach , stems removed, coarsely chopped (1/2 bag of 170 g)
  • 375 ml cooked chicken , shredded, finely chopped and firmly packed (about 230 g)
  • 1 egg(s) , beaten
  • 60 ml breadcrumbs (regular)
  • 60 ml parmesan
  • To taste, salt and pepper , freshly grounded
  • Assembly
  • 12 cannelloni that go directly in the oven
  • 250 ml mozzarella cheese
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
Béchamel sauce
  1. Melt butter in a saucepan over medium-high heat. Add onion and sweat for a few minutes until translucent.
  2. Whisk in flour and heat for 1 to 2 minutes, stirring continuously.
  3. Slowly whisk in milk. Then pour in chicken stock, stirring continuously to prevent lumps from forming.
  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.
Stuffing
  1. 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.
  2. Combine remaining stuffing ingredients in a large bowl. Add vegetable mixture and mix well.
Assembly
  1. Preheat oven to 180°C (350°F).
  2. Spread one-third of the béchamel sauce in a 23 x 33 cm (9 x 13 in.) baking dish.
  3. 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.
  4. Spread remaining sauce over cannelloni and sprinkle with mozzarella.
  5. 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.
  6. Let stand 5 minutes before serving with steamed broccoli or grilled asparagus.