Chicken Cannelloni a la crème

Filters

Add 600ml water or 400ml water and 200ml heavy cream. Bake in preheated oven at 180° C to gratin and the béchamel gets golden.

MATERIALS

500g chicken fillet (breast or leg)

1 pack of cannelloni

400g Mushroom Filling (Art. 55029)

350g Cheese Sauce (Art. 55735)

8g Gallina Seasoning (Art. 40022)

170g Bechamel Fix Sauce (Art. 43855)

200g hard cheese, grated

1 tbsp. chopped parsley

500ml milk or water

IMPLEMENTATION

Season the chicken (finely chopped into small strips) with the Gallina Seasoning.
In a bowl, mix the Mushroom Filling with 150g of the Cheese Sauce, half of the grated cheese and the chicken strips.
Stuff the cannelloni.
Whisk the milk with the béchamel for 1-2 minutes to thicken.
Place the cannelloni in a fireproof baking pan, and pour over the rest Cheese Sauce. Spread the béchamel on top and sprinkle the grated cheese.