Cannelloni with Chicken and Mushrooms in Béchamel Sauce
Pasta and Pizza | European cuisine
⏳ Time
1 hour 20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Please pay attention to the instructions for preparing cannelloni (information on the packaging), as some brands recommend pre-cooking the cannelloni before filling and baking them (boiled cannelloni should be baked for 10–15 minutes); other brands suggest stuffing the pasta in its dry, uncooked form, which increases the baking time accordingly (uncooked cannelloni should be baked for 35–45 minutes). Information about the duration of thermal processing (i.e., baking time) is usually indicated on the packaging.
Ingredients
- Conchiglie Pasta - 12 pieces
- Skin-On Chicken Breasts - 1 piece
- Onion - 1 piece
- Pickled Chanterelles - 5.3 oz
- Cheese Spread - 3.5 oz
- Herbs - 1 bunch
- Salt - to taste
- Ground Black Pepper - to taste
- Butter - 3 tablespoons
- Milk - 17 fl oz
- Wheat Flour - 3 tablespoons
Step by Step guide
Step 1
Finely chop the onion.
Step 2
Slice the champignon mushrooms thinly.
Step 3
Cut the chicken breast into small cubes.
Step 4
Grate the cheese. Finely chop the herbs.
Step 5
In heated vegetable oil, sauté the chopped onion. When the onion is lightly browned, add the chicken and simmer over medium heat, stirring occasionally, until the meat is cooked through.
Step 6
5–10 minutes before the chicken is done, add the mushrooms, season with salt and pepper.
Step 7
Cool the chicken with mushrooms and mix with cheese and herbs. Mix the filling well.
Step 8
Prepare the béchamel sauce: in a saucepan over low heat, melt the butter. Add the flour and stir, continuing to heat the butter-flour mixture. Gradually pour in 300 ml of cold milk, constantly stirring with a wooden spatula. Mix the sauce until smooth. Slowly add the remaining milk and mix well. (The amount of milk depends on the desired thickness of the sauce. Also, keep in mind that the sauce will thicken upon cooling). Bring the sauce to a boil, stirring constantly, and simmer for 5 minutes over low heat. Season the béchamel with salt, pepper, and optionally nutmeg, to taste. Add a piece of butter (30–50 g), stir, and cover the saucepan. The sauce should be smooth and lump-free. If lumps remain, strain it through a sieve.
Step 9
Grease a baking dish with vegetable oil.
Step 10
Fill the cannelloni with the filling and place them in the baking dish.
Step 11
Pour the béchamel sauce over the cannelloni and place in the oven for 35–40 minutes at a temperature of 160–356°F. (I like to sprinkle grated cheese on top 10 minutes before it's done).
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