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Ingredients 20 items

  • 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

How to prepare

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. To make Filling: Place Chicken Breast in a medium saucepan, add 1 ltr Water and Bay leaves and cook until chicken is cooked. Remove from pan, discard water and bay leaves and cut chicken to small pieces (about 5mm)
  3. Combine Cooked Chicken, Cream Cheese, Cottage Cheese and mix. Add Egg, Water, MAGGI Chicken Stock and mushrooms and stir for a few minutes or until smooth.
  4. To make Cream Sauce: Melt Butter, add Olive Oil, sauté Onions and Garlic on medium heat until onions are soft but not browned.
  5. Add Water, MAGGI Chicken Stock, Cream and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over-boil cream sauce.
  6. Pour half the sauce in the bottom of a baking dish.
  7. Using a piping bag, fill Cannelloni with Filling Mixture and place over the sauce in the baking dish. Once completed pour the remaining sauce over the cannelloni’s and bake in the oven for 45 minutes or until cheese is slightly golden on top.

Nutritional informations

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