Title: Chicken cannelloni with cheese sauce
 Categories: Pasta
      Yield: 1 Recipe
 
  1 3/4 c  Chicken, cooked & diced
      1 lb Lasagna Noodles
      2 tb Butter or Margarine
      2 tb Olive oil
      2    Cloves Garlic, finely
           -chopped
      1 sm Onion, finely chopped
      4 oz Mushrooms, chopped
      1 lg Egg, beaten
      2 tb Heavy Cream or Half-and-Half
    1/4 ts Thyme
    1/2 ts Salt
      1 bn Spinach, cooked until

MMMMM------------------------CHEESE SAUCE-----------------------------
      3 tb Butter or Margarine
      4 tb Flour
  1 1/2 c  Chicken Broth
      3 c  Half-and-Half
           Salt and Pepper to taste
      1 c  Parmesan Cheese
    1/2 c  (to 1 cup) Mozzarella
           -Cheese, grated (opt)
           Spaghetti Sauce (homemade
           -or store bought) (opt)
 
  THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 qts.
  boiling water for 5-7 minutes or until tender; drain, wipe noodles
  dry with a clean/dry cloth, lay flat on waxed paper.
  
  While noodles are cooking, melt butter and olive oil in a large
  skillet. Saute onion, garlic and mushrooms until they're tender; add
  remove from heat; set aside.
  
  Place cooked chicken in food processor and pulse until chicken
  resembles a tuna salad mixture. Combine chicken with the onions,
  garlic, mushrooms and the fat in which they were sauteed; add egg,
  cream and seasonings. Add spinach (cooked) and mix well.
  
  Cut each lasagna noodle into 2 or 3 pieces--each piece should be 3 to
  4 inches long; place a tablespoonful of the chicken filling on each
  piece and roll into a tubular shape. If you don't want to make
  canneloni, just layer the ingredients like you would for lasagna.
  
  Arrange rolls next to each other, one layer deep, in a buttered baking
  dish; set aside while you prepare the cheese sauce.
  
  CHEESE SAUCE: Melt butter then add the flour and cook for a few
  minutes to get rid of the floury taste. Gradually add the chicken
  broth, whisking constantly to prevent lumps; add cream, salt and
  pepper. Cook, stirring constantly, until thickened and smooth; remove
  from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
  
  I like to use, both, red and white sauce on this one. I spoon over a
  strip of the white sauce, next to it I spoon on some red; keep doing
  that across the dish until the sauce covers the noodles. The
  red/white pattern makes it look pretty and gives the dish a little
  more flavor. It also cuts back on some of the fat.
  
  Spoon sauce over cannelloni in baking dish; sprinkle with remaining
  Parmesan cheese and Mozzarella cheese, if used; refrigerate until
  you're ready to bake it.
  
  BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from
  heat and broil for 10 minutes or until sauce bubbles and top browns.
  If you'll be making lasagna, bake in a 350-degree oven for 25-30
  minutes, or until it's bubbly and the top is browned a bit.