Cannelloni with chicken and mushrooms under béchamel sauce
4 servings
80 minutes
Cannelloni with chicken and mushrooms in béchamel sauce is a classic dish of European cuisine that combines the tenderness of chicken, the aroma of mushrooms, and the rich creamy flavor of the famous sauce. The history of cannelloni traces back to Italian traditions where pasta was filled with meat, cheese, and vegetables to create hearty and delicious meals. In this recipe, thin pasta tubes are filled with a fragrant mixture of chicken, mushrooms, herbs, and cheese before being baked under a velvety béchamel sauce that gives them incredible softness and richness. It's an ideal choice for a family dinner or festive gathering when you want something cozy yet exquisite.
1
Chop the onion finely.
- Onion: 1 piece
2
Slice the mushrooms thinly.
- Button mushrooms: 150 g
3
Cut the chicken breast into small cubes.
- Chicken breast: 1 piece
4
Grate the cheese. Chop the greens finely.
- Cheese: 100 g
- Fresh herbs: 1 bunch
5
In heated vegetable oil, sauté finely chopped onion. When the onion is lightly fried, add chicken and simmer over medium heat, stirring occasionally, until the meat is cooked.
- Onion: 1 piece
- Chicken breast: 1 piece
6
Add mushrooms 5–10 minutes before the chicken is ready, season with salt and pepper.
- Button mushrooms: 150 g
- Salt: to taste
- Ground black pepper: to taste
7
Cool the chicken with mushrooms and mix it with cheese and herbs. Mix the filling well.
- Cheese: 100 g
- Fresh herbs: 1 bunch
8
Prepare béchamel sauce: in a saucepan over low heat, melt butter. Add flour and stir while continuing to heat the butter-flour mixture. Gradually pour in 300 ml of cold milk while 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 note that it will thicken upon cooling). Bring the sauce to a boil while stirring constantly and simmer for 5 minutes on 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 with a lid. The sauce should be smooth and lump-free; if not, strain it through a sieve.
- Butter: 3 tablespoons
- Wheat flour: 3 tablespoons
- Milk: 0.5 l
- Milk: 0.5 l
- Salt: to taste
- Ground black pepper: to taste
- Butter: 3 tablespoons
9
Grease the baking dish with vegetable oil.
- Butter: 3 tablespoons
10
Stuff the cannelloni with filling and place them in a baking dish.
- Cannelloni pasta: 12 pieces
11
Pour béchamel sauce on top and place in the oven for 35-40 minutes at 160-180 degrees. (I sprinkle grated cheese on top 10 minutes before it's done).
- Butter: 3 tablespoons
- Cheese: 100 g
