Chicken & Mushroom Cannelloni
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
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Step 1 of 7
Preheat oven to 180°C and place oven rack to middle position.
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)
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.
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.
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.
Step 6 of 7
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.