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Chicken Cannelloni a la crème

Κανελόνια με κοτόπουλο a la crème

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

YOU WILL NEED

Gallina

Béchamel fix

Cheese

Mushroom stuffing

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

  1. Season the chicken (finely chopped into small strips) with the Gallina Seasoning.
  2. In a bowl, mix the Mushroom Filling with 150g of the Cheese Sauce, half of the grated cheese and the chicken strips.
  3. Stuff the cannelloni.
  4. Whisk the milk with the béchamel for 1-2 minutes to thicken.
  5. 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.

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