RECIPE – Chicken Cannelloni with spinach & mushrooms

When I first started cooking (oh so many years ago), it was jar of pasta sauce & packet of pasta, this was the first recipe that I had tried to properly make and it was divine. Cannelloni is a large, cylindrical pasta where you can stuff filling inside.

It’s a bit time-consuming but well worth the effort.

Chicken Cannelloni on bed of spinach & mushrooms (okay, I could have browned the top a bit more, but I was hungry)


  • 2x bunches of spinach (I only used 1 and it was a little sparse)
  • 3x tbsp Butter
  • Approx 500g mushrooms – sliced (I likes the mushrooms, you can use less if you want)
  • 2x garlic cloves – crushed
  • 2x tbsp sifted flour
  • 1/2 litre chicken stock
  • 150ml double cream
  • 300g cooked chicken (leftovers if you have them – if not, cook some chicken or buy a roast chook) – shredded
  • 200g bacon (or ham/pancetta/prosciutto/parma ham) – sliced (Comment: If you want to add extra crunchy texture & more caramelised flavour, fry the bacon strips first)
  • packet of cannelloni tubes (the ones where you don’t have to pre-boil are most convenient)
  • 200g Gruyère cheese – grated
  • 75g Parmesan cheese – grated


  1. Blanch the spinach in pot of boiling water for a minute
  2. In a pan, heat 1x tbsp butter then add sliced mushrooms & crushed garlic & cook on med heat for about 10 mins
  3. Add spinach & cook until any water evaporated, stir frequently
  4. Pour mixture into the bottom of your baking tray and spread evenly
  5. Make a roux by heating equal parts butter & adding sifted flour (2x tbsp) to a pot & stir constantly until a paste forms
  6. Removed from heat, stir in the stock and cream and bring to the boil, then simmer until the sauce is thick (season to taste)
  7. Put shredded chicken & bacon in bowl, add about 150ml of the cream sauce from the pot & mix thoroughly
  8. Pre-heat your oven to 180.
  9. Spoon the chicken mixture into tubes and lay in the tray on top of the spinach & mushrooms
  10. Add half your shredded Gruyère to the rest of the cream sauce in the pot on a medium heat (don’t boil) and mix until the cheese has melted.
  11. Pour the sauce over the top of your tray and sprinkle the rest of the Gruyère & Parmesan cheese on top
  12. Bake for about 40 mins or until brown on the top

And voila, a wonderfully decadent & creamy chicken cannelloni – bellissimo

These are some truly wonderful flavours – the sauce is fantastic.

Enjoy! 😀


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