Cannelloni with creamy sauce. Cannelloni with chicken, mushrooms and triple cheese with marnaise sauce Cooking cannelloni with chicken breast

Cooking instructions

1 hour 20 minutes Print

2. Cut the champignons into thin slices. Crib How to prepare champignons

3. Cut the chicken breast into small cubes.
Crib How to prepare chicken fillet

4. Grate the cheese. Finely chop the greens.
Crib How to cut greens

5. Fry finely chopped onion in heated vegetable oil. When the onion is lightly fried, add the chicken and simmer over medium heat, stirring occasionally, until the meat is cooked.

6. 5-10 minutes before the chicken is ready, add champignons, salt and pepper.

7. Cool the chicken and mushrooms and mix with cheese and herbs. Mix the filling well.

8. Prepare bechamel sauce: melt butter in a saucepan over low heat. Add flour and stir, continuing to heat the butter-flour mixture. Pour in 300 ml of cold milk in small portions, stirring constantly with a wooden spatula. Stir the sauce until smooth. Add the remaining milk little by little and mix well. (The amount of milk depends on the desired thickness of the sauce. Also, keep in mind that the sauce will thicken after cooling). Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat. Season the Bechamel with salt, pepper and, if desired, nutmeg, to taste. Add a piece of butter (30–50 g), stir and cover the pan with a lid. The sauce should be smooth, without lumps. If this cannot be avoided, it must be rubbed through a sieve.
Crib How to make bechamel sauce

9. Grease the baking dish with vegetable oil.

10. Fill the cannelloni with filling and place in a baking dish.

11. Pour bechamel sauce on top of the cannelloni and place in the oven for 35–40 minutes. Temperature 160–180 degrees. (I sprinkle additional grated cheese on top 10 minutes before it’s ready). Tool Oven thermometer How the oven actually heats up, even if you set a specific temperature, can only be understood with experience. It is better to have a small thermometer on hand that is placed in the oven or simply hung on the grill. And it is better that it shows degrees Celsius and Fahrenheit simultaneously and accurately - like a Swiss watch. A thermometer is important when you need to strictly observe the temperature regime: for example, in the case of baking.

It’s not for nothing that Italy is called the birthplace of pasta. It was this country that gave the world various forms of this product. One of the forms was cannelloni. Externally, they look like pasta tubes, about a few centimeters in diameter. Thanks to this diameter, there is a lot of space inside that can be filled with delicious filling. Since cannelloni are classified as pasta, they can be boiled, but it is much easier to bake them raw in the oven.

We offer a recipe for cannelloni with chicken and mushrooms, baked in the oven. They resemble a regular casserole, but in a more extravagant shape and with convenient division into portions. Although the pasta will be drenched in Béchamel sauce, the filled dish will be easily identifiable as tubes of dough. The dish tastes like regular pasta with creamy sauce, but due to the type of pasta, it can be served as an original dish.

Cannelloni recipe with chicken and mushrooms

how to cook cannelloni with chicken

Ingredients:

• 12 cannelloni tubes, but the number may be more or less, depending on the diameter of the product;
• 400 g chicken fillet;
• 200 g champignons;
• 2 tablespoons vegetable oil;
• 50 g butter;
• 1 liter of milk;
• 100 g hard cheese;
• 3 tablespoons flour.
• salt and spices to taste.

Cooking process:

For spices, a mixture of Italian herbs is perfect, and you can add a pinch of nutmeg to the filling. The sauce used for pouring is known as Bechamel.

First of all, you need to prepare the filling. You can make minced meat from chicken fillet, as it is easy to work with. But in the finished dish, simply finely chopped chicken looks more organic. In any case, the cut fillet is sent to a hot frying pan with vegetable oil. The meat is fried until it begins to turn white. At this point, champignons are added to the pan. The mushrooms must first be washed and finely chopped. The filling is fried with salt and Italian herbs, which can be replaced with other spices.

The onion, which is fried first, can diversify the filling. You can also replace spices with garlic, rubbed through a garlic press. During frying, the mushrooms should release a little juice and darken. The finished filling is cooled at room temperature. It is difficult to work with hot filling as it burns your hands. In addition, the high temperature and juice of the filling will make the cannelloni too soft, which will also make cooking difficult.

While the filling is cooling, you should start preparing the sauce. It cooks in a saucepan for about 20 minutes. Butter is melted in a container, in which the flour is later fried. Butter and flour will become an almost homogeneous mixture, so they are diluted with milk. The milk should be warm, so it is advisable to preheat it, but not bring it to a boil. The milk is poured in very slowly and in small portions. After each new portion, the mixture is thoroughly mixed to avoid the formation of lumps. The sauce is constantly stirred during the cooking process. Only when the consistency becomes thick enough, salt and nutmeg are added. In fact, the sauce should resemble sour cream. It is good to use full fat milk. It is not recommended to replace milk with cream, as the finished sauce will be too fatty and heavy for the stomach.

After preparing the sauce, you need to fill the tubes with chicken and mushrooms. First, half the sauce is poured into the baking dish, and only then the tubes themselves are laid out. The tubes are placed tightly to each other.

In a wide baking dish, cannelloni can be laid out in different directions at once to fill the entire space of the pan. The rest of the sauce is poured on top.

Cannelloni with minced chicken and mushrooms are baked in a well-heated oven at 180 degrees for about 30 minutes. The almost finished dish is sprinkled with grated cheese and placed in the oven for another 10 minutes.

After which the dish can be laid out on plates and served.

Step 1: prepare the Bechamel sauce.

First, prepare the Bechamel sauce. Place a small non-stick saucepan or saucepan over medium heat and place about 80–85 grams butter. After a few minutes, when the fat has melted and also warmed up slightly, pour the sifted wheat flour into it.

Immediately mix them with a wooden kitchen spatula so that no lumps form, and fry for about 25–30 seconds or until light yellowish-beige color. After this, pour all the whole pasteurized milk into the butter-flour sauté in a thin stream, while continuously whisking the ingredients with a whisk until smooth.

Cook the Bechamel until it thickens, stirring constantly so that it doesn’t burn or clump into flakes. As soon as the structure of the sauce thickens and becomes similar to pancake dough, season it to taste with salt, nutmeg and ground black pepper. Again, loosen everything until smooth and remove the aromatic mass from the stove. To prevent a film from forming, place the remaining 15–20 grams of butter on the surface of the snow-white mixture, cover the sauce with a lid and set aside until use.

Step 2: Prepare the chicken.

Without wasting a minute, we rinse the fresh chicken fillet under streams of cold running water. Then we dry it with paper kitchen towels, place it on a cutting board and, using a sharp kitchen knife, remove the film, excess fat, and cartilage. Further processing of meat depends only on your desire. It can be cut into small pieces of arbitrary shape ranging from 5 millimeters to 1 centimeter, passed through an electric or stationary meat grinder with a medium nozzle, or chopped to a puree in a blender, any method will do. When the chicken is chopped, transfer it to a deep bowl, season to taste with salt, ground black pepper and mix everything with clean hands until smooth.

Step 3: Prepare semi-hard cream cheese and remaining ingredients.

Now turn on the oven at 180 degrees Celsius, take a heat-resistant or non-stick baking dish, grease its bottom, as well as the inner sides of the sides with a thin layer of oil and crush the fat with 2-3 tablespoons of breadcrumbs. Then we remove the packaging from the semi-hard cream cheese, use a clean knife to divide it into 2 equal parts, shred one of them on a fine or medium grater, and send the second to a cutting board and cut into layers 3-4 millimeters thick. After that, put the rest of the necessary ingredients on the countertop and proceed to the next step.

Step 4: Prepare the pasta for baking.

Take the required amount of Cannelloni pasta and fill each with shredded chicken meat, pushing it in with a clean finger. Then we place the formed products in the prepared form and distribute pieces of chopped cheese on top of them. Next, pour the sauce over the pasta after it has cooled slightly; if a film still forms on it, carefully remove it with a fork. Sprinkle the surface of the “Béchamel” with the remaining cheese, cover the pan with aluminum foil so that there are no gaps, and move on.

Step 5: bake cannelloni with chicken.

We check the temperature of the oven and, if it is warm, put the still raw cannelloni with chicken in it. Bake the dish for 45–50 minutes, during which all its components will reach full readiness. After the required time has passed, very carefully remove the foil from the pan and let the aromatic yummy brown slightly for about 5–7 minutes. Then we put oven mitts on our hands, move the hot dish with pasta onto a cutting board previously placed on the countertop, let the pasta cool a little and taste it.

Step 6: Serve the cannelloni with chicken.

After cooking, the cannelloni with chicken is slightly cooled, then, using a kitchen spatula, the stuffed tubes are laid out in portions on plates, if desired, each is decorated with fresh dill, parsley, cilantro or basil and served at the table as a second main course. An excellent addition to this dish can be a salad of fresh vegetables, marinades or pickles. Enjoy and enjoy homemade Italian food!
Bon appetit!

Very often, Bechamel sauce is prepared with a mixture of milk and heavy cream, this makes the taste of the snow-white mixture more delicate;

If desired, raw chopped chicken fillet can be mixed with sautéed vegetables such as onions, carrots, garlic, mushrooms, zucchini, eggplant, sweet peppers, and sometimes hard or soft cheese, canned corn or peas are added to the meat;

An alternative to chicken breast is any other part of this bird, previously deboned and chopped into small pieces;

The recipe contains the usual classic spices, but they are not essential; season this dish with any other spices and dried herbs that are used when preparing poultry and pasta dishes.

Cannelloni is Italian pasta. Many people simply adore them. These pastas are designed to be filled with various fillings. In our article we will tell you how to cook chicken with mushrooms.

First recipe

For preparation you need:

• 200 grams of champignons;
• bulb;
• 10 pieces of cannelloni;
• 100 grams of cheese;
• two tbsp. l. flour and butter;
• 400 ml milk;
• 450 grams of chicken fillet;
• salt;
• 4 tbsp. spoons of canned corn;
• pepper;
• Art. l. vegetable oil;
• greenery.

Preparing a hearty meal:

Cannelloni with chicken and mushrooms. Recipe

Meat lovers will love this dish. To prepare this delicious dish, you need to buy large pasta. The resulting dish will delight you, and you may even feel like you are in Italy.

This one with chicken and mushrooms is a little different from the previous one. But the cooking process takes about the same time.

The dish will surprise guests on the festive table. It's perfect for a family lunch.

To prepare cannelloni with chicken and mushrooms, you will need:

• bulb;
• 200 grams each of champignons and minced chicken;
• a glass of sour cream;
• salt;
• three tbsp. spoons of tomato paste;
• pepper;
• three cloves of garlic;
• 150 grams of cannelloni;
• Italian herbs.

The process of preparing a dish at home

With mushrooms

We figured out how to cook cannelloni with chicken and mushrooms, but what about those who don’t eat meat? Why can't these people try this food? Of course they can, only in this recipe we will replace meat with an equally tasty and healthy product. This dish is even easier to prepare than chicken.

Note that you can, of course, add meat to such a dish; you will need to take 200 grams of it. But still, initially it is prepared without minced chicken.

To prepare a delicious dish you need:

• 150 ml cream;
• 50 grams of butter;
• ten cannelloni;
• a pinch of salt;
• three cloves of garlic;
• three hundred grams of champignons;
• pepper (pinch);
• 100 grams of cheese;
• 200 grams (optional) broccoli.

Cooking with cheese

1. First, melt the butter in a frying pan.
2. Next, send the peeled garlic (pre-crushed) there.
3. Fry it a little, then take it out.
4. After cleaning the mushrooms, cut into small pieces.
5. Then place in heated oil and fry for about seven minutes.
6. Now you will need broccoli - wash the cabbage, then divide it into inflorescences.
7. Then put it in boiling water (salted in advance) for four minutes.
8. Next, drain the broccoli in a colander.
9. Then transfer it to the mushrooms. Fry for about three more minutes.
10. Then salt and pepper the dish.
11. Next, pour in the cream, gently stir the food, and heat for a couple more minutes.
12. Then remove from heat and cool slightly.
13. Next, place the cannelloni in salted boiling water and boil for three minutes.
14. Then drain the water and dry a little.
15. Grate the hard cheese on a fine grater.
16. Next, add half of it to the filling.
17. Stuff our large pasta with the resulting mass.
18. Then place the cannelloni in a greased form, sprinkle with the remaining cheese. Place in the preheated oven for about ten minutes.
19. Before serving, sprinkle the dish with herbs. We wish you bon appetit!

Finely chop the onion and fry in vegetable oil until transparent. You should not allow the onions to turn golden or brown, as they will take over all the flavor of the filling for the cannelloni with creamy sauce.

While the onions are frying, rinse the chicken fillet under running water, dry with a paper towel, and cut into small cubes. The smaller the fillet, the easier it will be to stuff the cannelloni. But it’s still not worth bringing it to the state of minced meat. Add the fillet to the onion in the frying pan and stir.

We also chop the champignons quite finely and add them to the chicken and onions. When the mushrooms are slightly fried, season to taste with pepper and salt. Pour in fifty milliliters of cream and mix. Cook for about 5 minutes, the cream will thicken and the filling will become more homogeneous. Let it cool down.

In a large saucepan in salted water, boil the pasta until half cooked (usually the cooking time is written on the packages). It should become soft, but not overcook, much less tear. Otherwise, when baking, the cannelloni will completely fall apart.

Three cheeses on a medium grater.

When the paste has cooled slightly and is easy to pick up, use a small spoon to fill the tubes with the filling. Grease the mold with oil and sprinkle with breadcrumbs. Place the filled tubes into it.

Pour the cream and milk into a saucepan, heat it, add 80 g of grated cheese. Stir with a whisk, wait until the cheese melts, season with salt and nutmeg. If the sauce thickens quickly, you can dilute it with milk to the desired consistency. The cheese may stretch slightly, but the sauce should be runny.

Pour the sauce over the cannelloni and sprinkle the remaining grated cheese on top. And then bake in the oven, which was heated to one hundred and seventy degrees, for about twenty minutes. The cheese should only be slightly baked. These cannelloni will remain very tender. If you like a crispy crust, keep the dish in the oven a little longer. Serve piping hot cannelloni with creamy sauce, garnished with herbs.

By the way, if necessary, you can prepare cannelloni with cream sauce in advance, cover the form, for example, with foil and put it in the refrigerator. And before guests arrive, for example, just bake it.