Chicken Cannelloni

Chicken Cannelloni
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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 511.2
  • Total Fat: 21.4 g
  • Cholesterol: 144.6 mg
  • Sodium: 927.0 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 46.8 g

View full nutritional breakdown of Chicken Cannelloni calories by ingredient
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tubes of pasta stuffed with cheesy chicken in a light creamy sauce full details please see tubes of pasta stuffed with cheesy chicken in a light creamy sauce full details please see
Number of Servings: 5


    10 (about 1 box) barilla no boil lasagna pasta sheets
    1 lb ground chicken
    8 oz mozerella cheese, shredded and divided
    1/2 c + 2 T parmesean cheese, divided
    2 cups chicken stock
    1 cup milk
    2 T flour
    5 cloves garlic, divided
    2 T butter
    1 t Italian herb seaoning blend


makes 5 (2 roll ea) servings
Boil a pot of water and then pour it into a 13x9 pan. Put the pasta sheets into the hot water and allow to soak for about 5-7 minutes or until soft enough to roll. Drain pasta sheets.

While pasta soaks mix chicken with 1/2 the mozerella cheese and 2 T parmesean, 1 clove of garlic, minced and the herbs. Add some S&P to your taste.
Put the chicken mixture into a large zip top bag, squish it all down to 1 end and cut the end off leaving a 1.5 in opening
Take a pasta sheet, pipe a rope of chicken mixture on the short end of the pasta and roll. Put the roll seam side down in a sprayed casserole pan. Roll remaining sheets with chicken and put in the pan.
Make a roux out of the butter and flour. Cook about 4 minutes until it starts to brown and smells nutty. Slowly whisk in the chicken stock and milk. Add garlic and allow to thicken. Stir in the 1/2 cup parmesean cheese, stirring well to mix. Sprinkle top with remaining mozerella cheese.
Pour the cheese sauce over the pasta rolls and cheese. It will look like you have way too much sauce, this is OK as the pasta will absorb a lot and you do want a sauce to spoon over top. Bake at 375* for about 45 minutes, uncovered or until its bubbly and browned on the edges.

Number of Servings: 5

Recipe submitted by SparkPeople user KITCHENWITCHAY.

TAGS:  Poultry |

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