- For Filling:
- 300 g skinned chicken breast fillet
- 4 cups Water
- 2 Bay leaves
- 1 cup Cream cheese
- 1 cup Cottage cheese, plain
- 1 Egg
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- 2 cups white mushrooms
- For Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon Olive oil
- 1 small Onion
- 3 cloves Garlic
- 1 cup Water
- 1 cube MAGGI Chicken Stock
- 2 cups Cream, 35%
- 3 cups Parmesan cheese
- 1 packet cannelloni
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