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 covered 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:
As 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 dish. 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.
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.
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;
- green.
Preparing a hearty meal: 
Cannelloni with chicken and mushrooms. Cooking 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
- First, melt the butter in a frying pan.
- Next, send the peeled garlic (pre-crushed) there.
- Fry it a little, then take it out.
- After cleaning the mushrooms, cut into small pieces.
- Then place in heated oil and fry for about seven minutes.
- Now you will need broccoli - wash the cabbage, then divide it into inflorescences.
- Then put it in boiling water (salted in advance) for four minutes.
- Next, drain the broccoli in a colander.
- Then transfer it to the mushrooms. Fry for about three more minutes.
- Then salt and pepper the dish.
- Next, pour in the cream, gently stir the food, and heat for a couple more minutes.
- Then remove from heat and cool slightly.
- Next, place the cannelloni in salted boiling water and boil for three minutes.
- Then drain the water and dry a little.
- Grate the hard cheese on a fine grater.
- Next, add half of it to the filling.
- Stuff our large pasta with the resulting mass.
- Then place the cannelloni in a greased form, sprinkle with the remaining cheese. Place in the preheated oven for about ten minutes.
- Before serving, sprinkle the dish with herbs. We wish you bon appetit!
Cannelloni are large-diameter dough tubes that can be stuffed and baked with a delicious sauce. It turns out to be a very tasty and original dish. We suggest you prepare cannelloni with chicken breast - it's not difficult at all!
Products: 200-250 g cannelloni, 500 g chicken breast fillet, 500 g tomatoes, 200 g onions, 3 cloves of garlic, 150 g hard cheese, vegetable oil, salt, pepper.
Ingredients for the sauce: 50 g butter, 3 tbsp. flour, 1 liter of milk, salt, pepper
Cooking cannelloni with chicken breast
Finely chop the onion and garlic. Remove the skin from the tomatoes and cut into small cubes. Fry onion and garlic in vegetable oil until golden brown.
Cut the chicken fillet into small cubes, place in a frying pan and fry well. Add tomatoes, salt and pepper, fry for 10-15 minutes.
Melt the butter, add flour, fry a little. Pour in milk, salt and pepper, cook until thick (the sauce should resemble liquid sour cream).
Grate the cheese on a coarse grater. Fill the cannelloni with minced meat (it should not be hot). There is no need to stuff the tubes too much, otherwise they may burst. Place half the sauce in the baking dish, then the cannelloni, and top with the remaining sauce. Bake at 180 degrees for 30 minutes. Then sprinkle with cheese and bake for another 10-15 minutes.
The dish with the fancy name “cannelloni” belongs to Italian cuisine. In general, cannelloni is a type of Italian pasta, tubes 10 cm long and about 3 cm in diameter, which are convenient to stuff with minced meat. The history of cannelloni goes back to 1907, in the Italian city of Sorrento, where the chef of one restaurant came up with the idea of rolling a sheet of pasta into a tube, filling it with minced meat and baking it. Thanks to this dish, the restaurant became extremely popular: on weekends, about 100 kg of stuffed pasta were consumed. This dish is hearty, tasty and aromatic, but its preparation requires some culinary experience. Still, we recommend preparing it using our step-by-step tips and delighting your loved ones or dear guests.
Ingredients:
Cannelloni pasta - 10-12 pieces;
Chicken fillet - 1 piece;
Onion -1 medium;
Champignons - 200 g;
Hard cheese - 150 g;
Greens, salt, ground black pepper;
Butter;
Breadcrumbs.
For bechamel sauce we will need:
Milk or low-fat cream - 500 ml;
Flour - 3 tablespoons;
Butter - 3 tablespoons;
Salt to taste.
How to cook:
1. We start cooking with the filling for the cannelloni. Cut the chicken fillet into small pieces, chop the onions and mushrooms. Heat vegetable oil in a frying pan, in which we first fry the onion for 3-54 minutes. After this, add chicken and mushrooms to it: first, the whole mass is stewed, since excess liquid is evaporated from the mushrooms, after which we fry the filling for about 10 minutes while gradually stirring. Turn off, transfer to a bowl and let cool.
2. At this time, we grate the cheese on a coarse grater and finely chop the greens.
3.Also, while the chicken with mushrooms and onions is cooling, we can prepare the bechamel sauce. To do this, heat the butter in a frying pan, fry the flour in it until golden brown, add salt, add cream or milk and bring to a boil with constant stirring so that no lumps form.
4.When the minced chicken has cooled, mix it with grated cheese and herbs, salt and pepper to taste. We stuff cannelloni with this minced meat. Please note that some types of pasta require pre-cooking, and some are stuffed raw. This information is indicated on the paste packaging, so we recommend that you read it carefully.
5. Grease a baking dish with butter and sprinkle with breadcrumbs. Place the stuffed pasta and pour bechamel sauce over everything. Place everything to bake in an oven preheated to 180 degrees. The baking time directly depends on whether we used raw or boiled cannelloni. Raw ones need to be baked for 45-50 minutes, and boiled ones - 20-25 minutes.
6.The finished dish can be decorated with herbs and served. Feel the taste of real Italian cuisine!
