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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.