Cannelloni with chicken and mushrooms

Name: Cannelloni with chicken and mushrooms - Ligia D.
Ingredients: 2 onions; 2 carrots; 2 pieces of celery stalks; 500 g minced chicken; 1 handful of chopped chanterelles; salt; pepper; garlic; for the béchamel sauce: 50 g butter; 1 tablespoon flour; 300 ml milk; 1 can of cannelloni tubes

Pasta/Pizza - Cannelloni with chicken and mushrooms by Ligia D. - Recipia

When I have some time, I make cannelloni with chicken and mushrooms. It fits on days when I want something more filling, without spending too much time garnishing or decorating. The filling is prepared quickly, and I've never had any trouble with the béchamel in this recipe. It's not the kind of fancy dish, but it always turns out hearty. Quick info Total time: about 1 hour and 10 minutes Preparation time: 30-35 minutes (chopping, grating, filling) Baking time: 35-40 minutes on medium heat Servings: 4-5 people Difficulty: medium Recipe type: main course, for lunch or dinner Ingredients 2 onions (white or yellow) 2 medium carrots 2 celery sticks 500 g minced chicken 1 handful of chopped mushrooms (fresh or thawed, enough to cover the palm) salt pepper garlic (to taste, I use 2-3 cloves) 1 box of cannelloni tubes (about 250 g) For the béchamel sauce: 50 g butter 1 tablespoon flour (approx. 20 g) 300 ml milk Preparation method 1. Peel the onion and chop it into small cubes. Grate the carrots on the small grater. Cut the celery into small cubes as well. Crush or grate the garlic. 2. In a large bowl, combine the onion, grated carrot, celery, chopped mushrooms, minced chicken, and garlic. Season with salt and pepper to taste. Mix everything well with your hand or a sturdy spoon. The filling should be homogeneous, not too watery. 3. For the sauce: melt the butter in a pot over low heat. Once melted, sprinkle in the flour and mix quickly to avoid lumps. Gradually add the milk, continuously stirring with a whisk or wooden spoon until the sauce thickens. Remove from heat when it reaches the consistency of thin yogurt. Set aside. 4. In a heat-resistant dish, pour a thin layer of béchamel sauce on the bottom of the dish. 5. Take each cannelloni tube and fill it with the meat and vegetable mixture. I fill them by hand, it's the quickest way. Don't pack them too tightly, but also avoid leaving gaps. 6. Arrange the filled tubes side by side in the dish. Once you finish arranging, pour the remaining béchamel sauce evenly over everything. 7. Place the dish in the oven at medium heat (180-190°C) for 35-40 minutes. When the sauce starts to bubble and the cannelloni have softened, it's done. Why I make this recipe often It uses ingredients I usually have in the fridge or freezer. It's a good recipe when I feel like something warm, filling, and don't want to complicate things with boiling pasta separately. It holds up well in the oven and portions easily. Plus, it's a good solution for when I have mushrooms frozen from the fall. Tips and variations Tips Don't skip seasoning the filling, as the pasta absorbs quite a bit of flavor. If the filling seems too dry, you can add a tablespoon of milk or a bit of béchamel sauce. The béchamel shouldn't be left too thick, or it won't penetrate well between the cannelloni. Substitutions Mushrooms can be replaced with other types, but the taste will be different. If you don't have mushrooms, you can use champignons or porcini, for example. Chicken can be replaced with turkey. Avoid fattier meats, as they become heavy when baked. Carrots and celery can be adjusted based on what you have on hand. Variations You can add a bit of parsley to the filling if you want something more aromatic. Those who prefer a browned crust can sprinkle a bit of cheese or breadcrumbs on top, but this is not in the original recipe. If you want a garlic-flavored sauce, add a small clove right at the end in the béchamel, and then remove it before pouring. Serving ideas Serve warm, cut into large pieces. A simple salad goes well alongside, for balance. It can be a hearty lunch or dinner for several people. Frequently Asked Questions 1. Do I need to boil the cannelloni tubes beforehand? No, the boxed cannelloni tubes are used dry. They will absorb liquid from the sauce and filling in the oven. 2. If I can't find mushrooms, what can I use instead? You can use other mushrooms, finely chopped. The texture and taste won't be exactly the same, but the recipe works well with champignons too. 3. Can I prepare the recipe a day in advance? Yes, you can assemble everything in the dish and keep it in the fridge, covered. Bake it just before serving. The sauce thickens a bit when cold, but will settle back in the oven. 4. How much béchamel sauce should be on top? The layer shouldn't be thick, but also not too thin. The idea is for the tubes to be well covered, so they don't dry out in the oven. 5. Can it be made without meat, just with mushrooms? Yes, you can leave out the meat and use more mushrooms, but then extra salt and pepper will be needed. Nutritional values Estimation for one serving (out of 5): approximately 350-400 kcal. The chicken and mushrooms keep the calories in check, but the béchamel adds fats and carbohydrates from the butter and flour. Estimated: 24-28 g protein, 18-22 g fat, 28-32 g carbohydrates per serving. Values vary based on how many tubes and sauce you actually use. Storage and reheating Cooked cannelloni can be stored covered in the fridge for up to two days. When reheating, I recommend the oven at medium temperature, covered with foil or a lid to prevent drying out. In the microwave, the texture of the pasta may become softer. It's best fresh, but can be reheated without major issues.

Cannelloni with chicken and mushrooms

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