Cannelloni stuffed with chicken and mushrooms under béchamel sauce
4 servings
90 minutes
Cannelloni stuffed with chicken and mushrooms under béchamel sauce is an exquisite dish that combines the tenderness of pasta with the rich flavor of creamy sauce and aromatic meat filling. Although cannelloni traditionally belongs to Italian cuisine, this chicken and mushroom version fits perfectly into Russian gastronomic preferences. Béchamel gives the dish a velvety texture, while Provençal herbs add subtle spicy notes. The dish is ideal for cozy family dinners or festive tables. It pairs wonderfully with a glass of white wine and a fresh green salad. A key feature is the convenience of preparation: cannelloni do not require pre-boiling, and baking in the oven allows the flavors of the ingredients to fully develop, creating a juicy, aromatic treat.
1
For the sauce, melt butter in a saucepan, add flour, and heat the mixture while stirring constantly. Warm the milk in the microwave and gradually pour it into the flour, stirring continuously until smooth. The amount of ingredients depends on the desired thickness of the sauce (keep in mind that the sauce thickens as it cools). Bring the sauce to a boil, stirring constantly, and cook over medium heat for 5-7 minutes. Add salt, pepper, and nutmeg. Place a small piece of butter on top, cover with a lid, and set aside.
- Butter: 100 g
- Wheat flour: 3 tablespoons
- Milk: 3 glasss
- Salt: to taste
- Ground pepper mix: to taste
- Ground nutmeg: to taste
2
For the filling, finely chop the onion, cut the mushrooms randomly, and sauté in olive oil for a couple of minutes. Cut the chicken into small cubes and add it to the onion and mushrooms. Sauté until cooked (about 5-7 minutes). Add Provencal herbs. (I used frozen ones; dried can be used but half the amount is needed).
- Onion: 1 head
- Fresh champignons: 100 g
- Chicken breast fillet: 1 piece
- Frozen Italian Herb Mix: 2 tablespoons
3
Spread a layer of sauce (half of the prepared) on a baking sheet, dish, or large skillet. There's no need to boil the cannelloni (unless specified on the package), fill them with our filling and place them on the sauce. Spread the remaining half of the sauce on top and generously sprinkle with cheese. Place in a preheated oven at 180–200 degrees for 45–50 minutes.
- Cannelloni pasta: 8 pieces
- Grated cheese: 200 g