About this recipe:This is a forgiving recipe, to which you can add and subtract ingredients according to your family's tastes. Since the veg is chopped up small, however, it is fab for getting your kids to eat their veggies. Be adventurous. Substitute for your fave ingredients. Use what you have in the fridge.
1 cooked chicken, cut into small pieces
1 large pot double cream
1 onion, chopped
2 sticks celery, chopped
200g mushrooms, chopped
2 carrot, chopped
1 pepper, chopped
garlic to taste
basil to taste
mixed herbs to taste
400g pasta sauce of your choice
250ml red wine
2 boxes cannelloni
500g mozzarella cheese
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4 / 160 C fan.
In a large mixing bowl mix together the chicken, cream, onion, celery, mushrooms, carrot, pepper, garlic, herbs and basil.
In a separate bowl mix the pasta sauce and wine together.
Now the fun part - get the kids involved they will love it! Stuff the cannelloni shells with the chicken mix.
In a large dish, place 1 layer of stuffed cannelloni shells. Pour over water and half of the pasta sauce mix. Add another layer of cannelloni shells pour over remaining sauce mix.
Sprinkle cheese over the top and cover the dish with foil. Cook for 40 minutes or until the cannelloni is soft.
I like to uncover the dish for the last 10 minutes to brown the cheese. Serve with salad or chips or just by itself.
Really enjoyed this first time iv tried doing my own cannelloni. I halved the recipe and ommited the wine. The only complaint I had from the family was that some of the pasta wasnt quiet cooked so in my books it's a winner I just need to practice a bit more. At least I have a new way to use up left over chicken - 17 Mar 2013