Sherry, mushroom and chicken cannelloni

    1 hour

    This rich chicken pasta bake is a combination of mushrooms, cheese and sherry, combined with shredded chicken breast, then stuffed into cannelloni and baked with Parmesan cheese on top. Simply brilliant!

    47 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 100g button mushrooms, sliced
    • 55g shiitake mushrooms, thinly sliced
    • 4 tablespoons dry sherry
    • 1 tablespoon olive oil
    • 2 skinless chicken breast fillets
    • 1 teaspoon minced garlic
    • 1/2 teaspoon dried thyme
    • 125ml chicken stock
    • 250g ricotta cheese
    • 4 tablespoons grated Gruyere cheese
    • 250g cannelloni pasta
    • 30g butter
    • 2 tablespoons plain flour
    • 4 tablespoons dry sherry
    • 1/2 teaspoon salt
    • 1/2 teaspoon white pepper
    • 175ml milk
    • 4 tablespoons grated Gruyere cheese
    • 3 tablespoons grated Parmesan cheese

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. In nonstick frying pan over medium-high heat, heat 1 tablespoon olive oil. Add button and shiitake mushrooms and cook, stirring constantly, for 2 minutes. Stir in 4 tablespoons sherry and continue to cook until mushrooms are soft and liquid has reduced by half. Remove mushrooms with slotted spoon; set aside. Reserve mushroom sherry liquid; set aside.
    2. In same frying pan, still over medium-high heat, heat 1 tablespoon olive oil. Place chicken breasts and garlic in pan and brown chicken on both sides. Sprinkle with the thyme, pour in the chicken stock, lower the heat and cover. Simmer until chicken is cooked through and no longer pink, 10 minutes. Remove chicken from stock and let cool. Reserve stock; set aside.
    3. Shred cooled chicken. In large bowl, stir together shredded chicken, ricotta, 4 tablespoons Gruyere and mushroom mixture until well combined.
    4. Combine reserved chicken stock and reserved sherry-mushroom liquid to equal 125ml. Skim off any oil that rises to the top.
    5. Bring a large pan of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    6. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
    7. In a small saucepan, melt butter over medium heat. Dump in flour all at once and stir quickly with whisk to make a roux. Add 4 tablespoons sherry and reserved stock/mushroom liquid a little at a time, whisking constantly until smooth. Sprinkle in salt and pepper, reduce heat to low, and stir constantly until thickened. Slowly whisk in milk and 4 tablespoons Gruyere until completely incorporated and smooth.
    8. Stuff each cannelloni with about 2 tablespoons chicken mixture and place shells closely packed in a single layer in prepared baking dish. Spoon the sauce over the cannelloni and sprinkle with Parmesan. Bake 30 minutes, or until heated through and bubbly. Serve immediately.

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    Reviews in English (43)


    I used a rotesseire chicken breasts for ease. Rich and delish. This is probably the first recipe in the history of my all recipes that I will always make as written with out saying it could use this or that.  -  12 Feb 2007  (Review from Allrecipes US | Canada)


    I found the recipe a little bland, but every other family member loved this, so it's a keeper here. Some advice: oftentimes swiss cheese can be used in place of gruyere, and since the gruyere was expensive I decided to go this route. I used an inexpensive swiss and the flavor was too stong for this dish. Next time I will try either Cracker Barrel's Baby Swiss (which is hard to find and why I had to use a store-brand of block swiss) or spring for the Gruyere. I also used only button mushrooms, since I prefer those to shiitake. Finally, next time I make this, I'm going to cover the dish with foil after pouring the sauce over and baking since the sauce basically bakes away and/or "hardens" onto the pasta in it's half hour in the oven.  -  08 Nov 2005  (Review from Allrecipes US | Canada)


    This came out very good with a few adjustments. First, I made this without the chicken & subbed Fontinella in place of the Gruyere. I added some red pepper flakes in with the garlic & since I omitted the chicken, the ricotta mixture seemed boring.. so I spiced it up a bit with some coriander, parsley, S&P, and a pinch of allspice. It gave the shells plenty of taste. I wouldn't change the sauce. It was very tasty!  -  27 Dec 2010  (Review from Allrecipes US | Canada)