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Chicken & Broccoli Cannelloni

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“This recipe came in a Milk calendar a few years back. It looks time consuming but really it is quite easy to put together.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • Tomato Cream Sauce
  • 13 cup butter
  • 13 cup flour
  • 3 cups milk
  • 1 (28 ounce) can plum tomatoes, drained and pureed
  • salt & pepper
  • Filling
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 8 ounces fresh mushrooms, sliced
  • 1 12 cups leftover cooked chicken, diced (or cooked turkey or ham)
  • 1 12 cups fresh broccoli, cooked and chopped
  • 1 cup grated parmesan cheese
  • salt & pepper
  • 12 cannelloni tubes or 12 manicotti, cooked according to package directions

Directions

  1. Melt butter in med saucepan.
  2. Whisk in flour.
  3. Cook 2 or 3 minutes, stirring but not browning.
  4. Whisk in milk.
  5. Bring to a boil.
  6. Reduce heat.
  7. Simmer gently 5 minutes.
  8. Whisk in pureed tomatoes, salt& pepper.
  9. Cook 5 minutes.
  10. Melt butter in a skillet.
  11. Cook onions until tender.
  12. Add mushrooms.
  13. Cook until any moisture evaporates.
  14. Add chicken and broccoli.
  15. Add half the cheese, salt& pepper.
  16. Stir in 1 cup tomato cream sauce from step 1.
  17. Fill cooked cannelloni with chicken mixture.
  18. Arrange in bottom of a buttered 9x13 baking dish.
  19. Pour sauce over top.
  20. Sprinkle with remaining cheese.
  21. Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.

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