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Chicken-Cannelloni-in-Creamy-Mushroom-Sauce

Chicken & Mushroom Cannelloni

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Easy

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60 Min

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Ingredients

7 Servings

This dish has been optimized for 7 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Hot Water
skinned chicken breast fillet
300  g
Hot Water
4  cups
bay leaves
2  pieces
Cream Cheese
0.5  cup
Cottage cheese, plain
1  cup
Eggs
1  piece
Hot Water
0.25  cup
MAGGI® Chicken Bouillon
1  cube
mushrooms, drained and sliced
2  cups
Hot Water
Butter, melted
1  tbsp
Olive oil
1  tbsp
Onions, finely chopped
1  Small
Garlic, finely chopped
3  Cloves
Hot Water
0.25  cup
Maggi® Chicken Bouillon
1  cube
Cooking cream
2  cups
Parmesan cheese, grated
0.75  cup
Fettuccini pasta
250  g
doodle image

Utensils and appliances

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Our 5 best tips & tricks for customized portion sizes.

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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
35.77 g
Energy
438.41 kcal
Fats
20.06 g
Protein
28.23 g
Nutrition Table Footer

Recipe steps

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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

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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

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