Chicken & Mushroom Cannelloni

Name: Chicken & Mushroom Cannelloni
Prep time: 5 min
Cook time: 60 min
Total time: 60 min
Yield: 7 Servings
Cuisine: Global
Ingredients: 1 pound For the filling:; 300 grams skinned chicken breast fillet; 4 cups Water; 2 pieces Spices bay leaf; 1/2 cup Cream Cheese; 1 cup Cottage cheese plain; 1 piece Eggs slightly beaten; 1/4 cup Hot Water; 1 cube MAGGI® Chicken Bouillon; 2 cups Mushrooms chopped; 1 pound For the sauce:; 1 tablespoon Butter; 1 tablespoon Olive oil; 1 Small Onions finely chopped; 3 Cloves Garlic finely chopped; 1/4 cup Hot Water; 1 cube Maggi® Chicken Stock; 2 cups Cooking cream; 3/4 cup Parmesan cheese grated; 250 grams Cannelloni pasta

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Easy

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60 Min

When you're craving a rich, creamy pasta bake, look no further than this chicken mushroom cannelloni recipe. Check out other recipes in MAGGI® Arabia for more cooking inspirations.

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Ingredients

Recipe servings:

7 Servings

Water

Chicken breast

300 g

Water

4 cups

bay leaves

2 pieces

Cream Cheese

0.5 cup

Cottage cheese, plain

1 cup

Egg, slightly beaten

1 piece

Water

0.25 cup

MAGGI® Chicken Bouillon

1 cube

Mushrooms, white, raw

2 cups

Water

Butter, melted

1 tbsp

Olive oil

1 tbsp

Onions, finely chopped

1 Small

Garlic, finely chopped

3 Cloves

Water

0.25 cup

Maggi® Chicken Bouillon

1 cube

Cooking cream

2 cups

Parmesan cheese, grated

0.75 cup

Fusili pasta

250 g

Utensils and appliances

Nutritional Information

Carbohydrates

35.77 g

Energy

438.41 kcal

Fats

20.06 g

Protein

28.23 g

Recipe steps

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Chicken-Cannelloni-in-Creamy-Mushroom-Sauce

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Step 1

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Preheat oven to 180°C and place oven rack to middle position.

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To make filling: Place chicken breast in a medium saucepan, add 1-litre water and bay leaves and cook until chicken is cooked. Remove from pan, discard water and bay leaves and cut chicken into small pieces (about 5 mm)

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Combine cooked chicken, cream cheese, cottage cheese and mix. Add egg, water, MAGGI® Chicken Bouillon and mushrooms and stir for a few mins or until smooth.

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To make cream sauce: Melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.

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Add water, MAGGI® Chicken Bouillon, cream, and Parmesan cheese. Whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.

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Pour half the sauce in the bottom of a baking dish.

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Using a piping bag, fill cannelloni with filling mixture and place over the sauce in the baking dish. Once completed pour the remaining sauce over the cannelloni and bake in the oven for 45 mins or until cheese is slightly golden on top.

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Chicken & Mushroom Cannelloni

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Chicken & Mushroom Cannelloni

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