Cannelloni Chicken Spinach
Super cheesy and warm, this Cannelloni Chicken Dish is a hearty meal for the whole family!
Servings
Ingredients
Roasted Tomato Cream Sauce:
1/4 cup butter
6 garlic cloves
1 cup chopped yellow onion
3 bay leaves
1 can diced tomatoes (16 oz.)
3/4 cup all-purpose flour
4 cups heavy cream
3 teaspoons chicken base
1/2 teaspoon kosher salt
1/2 cup grated parmesan cheese
1/2 teaspoon ground white pepper
Chicken Spinach Cannelloni:
1 box (16 oz.) lasagna sheets, cooked to instructions
2 cups cooked chicken, shredded
2 cups (or 8 oz.) of fresh spinach, sauteed
4 tablespoons ricotta cheese
2 tablespoons Parmesan cheese
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup shredded mozzarella
Directions
To make Roasted Tomato Cream Sauce:
1. In a sauce pan, saute butter and garlic together until golden.
2. Add onions, diced tomatoes and bay leaves. Cook for 10-15 minutes over medium heat.
3. Sprinkle flour into mixture and combine well.
4. Add cream, chicken base, kosher salt, parmesan and white pepper. Combine and cook for 2 minutes. Remove from heat.
5. With immersion blender, mix for 2 minute on medium speed. Increase to high for about 30 seconds. (Take caution, as sauce will be hot.)
To make the Chicken Spinach Cannelloni:
1. Cook lasagna sheets per box instructions.
2. In a bowl, mix together shredded chicken, spinach, parmesan cheese, garlic, salt and pepper.
3. Lay lasagna sheet on work surface.
4. Spread a thin layer of ricotta cheese across the top surface.
5. In the center, add a few spoonfuls of chicken spinach mixture and spread out to towards the edges.
6. Starting with one edge, roll towards the other edge until complete and place in an oven safe baking pan. Repeat with remaining sheets and mixture, with rolls placed neatly alongside together in pan.
7. Pour and cover the top of rolls with the roasted tomato cream sauce.
8. Sprinkle mozzarella over the top and bake at 350 F for 8-10 minutes.
Serve warm.
