FOOD
Chicken Cannelloni
Friends and family will run to the table once they catch a whiff of these chicken cannelloni finished with a creamy corn sauce.
FOOD
Chicken Cannelloni
Friends and family will run to the table once they catch a whiff of these chicken cannelloni finished with a creamy corn sauce.
Ingredients
- Olive oil, for frying
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 clove garlic, whole
- 1 chicken breast, cooked and shredded
- Salt and pepper
- 1 cup tomato puree
- 1 cup heavy cream
- 3 cans corn
- Basil leaves
- 2 cups milk
- 1 tablespoon butter
- 3 tablespoons wheat flour
- Nutmeg
- 7 ounces mozzarella cheese, sliced
- 7 ounces lasagna noodles
- 1/2 cup Parmesan cheese, grated
Steps
- Preheat oven to 350 degrees.
- Heat a frying pan coated with olive oil over medium-high heat. Add the chopped onion and garlic and cook until onions are light brown.
- Add the shredded chicken, salt, pepper and tomato puree. Stir to combine.
- Add heavy cream, 1 can of corn and basil. Stir until heated through and bubbling. Remove from heat and set aside.
- In a blender, add remaining corn, milk, butter, wheat flour and 1 clove of garlic. Blend until combined.
- Pour through a mesh strainer into a large pot. Place pot over low heat, stirring constantly.
- Once mixture becomes smooth, remove from heat and season with salt and nutmeg. Set aside.
- Lay out a lasagna noodle. Top with a slice of cheese and some of the chicken mixture. Roll into a cylinder and place in a baking pan.
- Place remaining cheese slices on top, followed by the corn sauce and Parmesan cheese.
- Bake for 30 minutes. Allow to cool slightly, then serve.