Creamy Chicken & Garlic Cannelloni
Prep time: 20 mins | Cook time: 30 mins | Serves: 4
Ingredients
The Filling:
2 cups cooked chicken, shredded or finely chopped (rotisserie works great)
1 cup Ricotta cheese
1 cup Shredded Mozzarella
1/4 cup Grated Parmesan
1 tsp Italian seasoning
12-14 Cannelloni tubes (or manicotti)
The White Garlic Sauce:
3 tbsp Butter
3 cloves Garlic, minced
3 tbsp All-purpose flour
2 ½ cups Whole milk
½ cup Heavy cream
½ cup Parmesan cheese
Salt & Pepper to taste
Topping:
1 cup Shredded Mozzarella (for that golden crust)
Fresh parsley, chopped (for the garnish seen in your photo)
Instructions
Prep the Sauce: In a saucepan, melt the butter over medium heat. Add the garlic and sauté for 1 minute until fragrant. Whisk in the flour to form a paste (roux) and cook for 1 minute. Slowly whisk in the milk and cream. Simmer until thickened, then stir in the Parmesan until melted. Set aside.
Make the Filling: In a large bowl, mix the shredded chicken, ricotta, mozzarella, Parmesan, and Italian seasoning. Season with a pinch of salt and pepper.
Stuff the Tubes: Transfer the chicken mixture into a piping bag (or a sturdy plastic bag with the corner snipped off). Pipe the filling into the uncooked cannelloni tubes.