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A MESSAGE TO OUR CUSTOMERS ON COVID-19 Read More
Level
very easy
Prep Time
25 mins
Total Time
1 h
Serves
4

Ingredients

60 ml
butter
1
onion(s)
60 ml
flour
310 ml
milk
310 ml
chicken broth
1 ml
pepper
15 ml
dijon mustard
15 ml
canola oil
2 clove(s)
garlic
227 g
mushrooms
85 g
spinach
375 ml
cooked chicken
1
egg(s)
60 ml
breadcrumbs
60 ml
de parmesan
To taste,
salt and pepper
12
cannelloni
250 ml
mozzarella cheese

Preparation

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.