Chicken Spinach Cannelloni In A Creamy Sauce Recipes

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CREAMY CHICKEN / SPINACH & HAM MANICOTTI



Creamy Chicken / Spinach & Ham Manicotti image

Another family favorite...Delicious!! My photos

Provided by Cassie *

Categories     Pasta

Time 1h10m

Number Of Ingredients 26

12 manicotti shells, cooked according to package - drain
FILLING
1 onion, chopped
2 clove garlic, minced
1 Tbsp olive oil
1 1/2 c small diced, cooked chicken
3/4 c small diced, cooked ham
1/2 c ricotta cheese
2 oz cream cheese, softened
10 oz frozen spinach, thawed and water squeezed out , thoroughly
2 eggs, slightly beaten
1/2 c grated, parmesan cheese
1 tsp dried basil
1 tsp pepper
1/4 tsp nutmeg
SAUCE
3 c chicken broth
3/4 c flour
1/2 c heavy cream
1/2 c milk
1 tsp salt or to taste
1/2 tsp nutmeg
1/2 tsp pepper
1/4 - 1/2 tsp cayenne pepper
1/2 c grated parmesan cheese and extra for sprinkling on top
paprika for sprinkling on top

Steps:

  • 1. Cook manicotti shells according to package directions.
  • 2. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
  • 3. Sauce: Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
  • 4. Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
  • 5. Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don't worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
  • 6. Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
  • 7. Cover with foil, and place in preheated oven, for 30 - 35 minutes, until heated through and bubbly. Remove foil and continue baking for another 5 minutes to slightly brown top. If you have sauce left, save it for reheating leftovers.
  • 8. Enjoy!

CHICKEN & SPINACH CANNELLONI IN A CREAMY SAUCE



Chicken & Spinach Cannelloni in a Creamy Sauce image

I made this recipe for the first time about 20 years ago. It is always a big hit and makes a nice change from tomato sauce.

Provided by Alice C

Categories     Pasta

Time 1h30m

Number Of Ingredients 18

CREAM SAUCE
3 Tbsp butter
3 Tbsp flour
1 medium onion, finely chopped
1 1/2 c chicken broth
1 c light cream
1/4 tsp salt
1/4 tsp pepper
3/4 c grated swiss cheese
CANNELLONI FILLING
1 pkg cannelloni shells (do not precook)
1 1/4 c diced cooked chicken
1 pkg frozen spinach, cooked & drained
3/4 c ricotta cheese
1/3 c sliced almonds
1/4 c parmesan cheeese
1 large egg, beaten
1 dash(es) ground nutmeg

Steps:

  • 1. In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
  • 2. Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
  • 3. Bake for 50 - 60 minutes. Broil for last 5 minutes.

CHICKEN CANNELLONI WITH CREAM SAUCE



Chicken Cannelloni With Cream Sauce image

From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.

Provided by pattikay in L.A.

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 cups hot milk
8 cannelloni tubes, shells
2 tablespoons olive oil
3 tablespoons minced onions
3 tablespoons celery, finely chopped
2 tablespoons carrots, finely chopped
1 tablespoon minced parsley
2 cups cooked chicken, finely chopped
3/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon white pepper
3/4 cup white wine
4 tablespoons tomato sauce
1/4 cup cream
parmesan cheese

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.

Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)



Chicken Cannelloni (With or Without Spinach) image

I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.

Provided by Lightly Toasted

Categories     Chicken Breast

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless chicken (I use a mix of breasts and thighs)
1 medium onion, chopped
4 cups chicken broth
1/2 dry white wine
1 teaspoon thyme
1/2 lb frozen spinach, rinsed and drained well (optional)
1 cup low-fat ricotta cheese
1 cup low fat cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 cup butter
1/4 cup flour
1/4 cup dry white wine
3 cups milk (I sometimes use evaporated skimmed milk for a creamier taste)
12 -15 egg roll wraps
1/2 cup grated parmesan cheese

Steps:

  • In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
  • Remove the chicken breasts to a plate and allow them to cool slightly.
  • While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
  • Reserve the broth into a large saucepan.
  • Put the onions and thyme into your food processor.
  • Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
  • Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
  • (I've also used my old, heavy meat grinder for this).
  • Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
  • In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
  • Mix thoroughly; set aside.
  • In a large saucepan, melt butter.
  • Whisk in flour, stirring constantly so it doesn't burn.
  • Whisk in the reserved chicken broth, stirring constantly.
  • Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
  • Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
  • Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
  • Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
  • Repeat until you're done.
  • When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
  • Tilt, to make sure it's spread evenly.
  • Arrange canneloni in dish, and top with remaining sauce.
  • Sprinkle with remaining 1/2 cup parmesan.
  • Cover with foil, and bake at 350 for about 30 minutes.
  • During last 10 minutes, take the foil off so that the parmesan browns.
  • Allow to sit for about 10 minutes before serving.

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