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عالمي الطبق الرئيسي

Chicken & Mushroom Cannelloni

0
60 Min
Easy

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: here

1 g
For the filling:
300 g
skinned chicken breast fillet
4 cups
Water
2 pieces
Spices, bay leaf
0.5 cup
Cream Cheese
1 cup
Cottage cheese, plain
1 piece
Eggs, slightly beaten
0.25 cup
Hot Water
1 cube
MAGGI® Chicken Bouillon
2 cups
Mushrooms, chopped
1 g
For the sauce:
1 tbsp
Butter
1 tbsp
Olive oil
1 Small
Onions, finely chopped
3 Cloves
Garlic, finely chopped
0.25 cup
Hot Water
1 cube
مرقة الدجاج ماجي
2 cups
Cooking cream
0.75 cup
Parmesan cheese, grated
250 g
Cannelloni pasta

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Nutrition Value

Fats
20.37 g
Energy
442.26 kcal
Protein
28.3 g
Carbohydrates
35.96 g
Information per serving
Lets Cook

Instruction

60 Minutes
Step 1
0 Min
Preheat oven to 180°C and place oven rack to middle position.
Step 2
0 Min
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)
Step 3
0 Min
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.
Step 4
0 Min
To make cream sauce: Melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.
Step 5
0 Min
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.
Step 6
0 Min
Pour half the sauce in the bottom of a baking dish.
Step 7
0 Min
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.
Chicken & Mushroom Cannelloni

Step 1 of 7

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

Chicken & Mushroom Cannelloni

Step 2 of 7

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)

Chicken & Mushroom Cannelloni

Step 3 of 7

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.

Chicken & Mushroom Cannelloni

Step 4 of 7

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

Chicken & Mushroom Cannelloni

Step 5 of 7

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.

Chicken & Mushroom Cannelloni

Step 6 of 7

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

Chicken & Mushroom Cannelloni

Step 7 of 7

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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