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!
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)