Cannelloni with chicken and mushrooms

Ingredients

Cannelloni 12 pcs

Chicken breast 1 pc

Champignons 150 pcs

Hard cheese 100 g

Onion 1 pc

Parsley (greens) 1 bunch

Pepper

Breadcrumbs

Butter

Milk 3.2% fat. 0, 5

Butter 3-4 tbsp l.

Wheat flour of the highest grade 3 tbsp. l.

Salt

Cut the washed mushrooms into thin slices, chicken into small cubes, chop the onion.

Fry the onion until a characteristic aroma appears, add the chicken and simmer over low heat. Add the mushrooms 5 minutes before cooking. Season with salt and pepper.

Judge the finished mass.

Grate the cheese on a coarse grater, chop the parsley and mix them with the already cooled filling.

Bechamel sauce

Take a heavy-walled saucepan or deep skillet, melt a couple tablespoons of butter and gently add flour, stirring continuously, until the flour has absorbed the butter.

While continuing to stir, slowly pour in the milk, making sure that the mixture remains homogeneous, breaking up any hints of lumps.

The sauce gradually thickens over low heat, and you stir it continuously until a homogeneous mass appears.

Then salt and pepper. If the sauce is not thin enough "src =" / photo / recipe / 20081105-kannelonny-05.jpg "/>

The sauce gradually thickens over low heat, and you stir it continuously until a homogeneous mass appears.

Then salt and pepper. If the sauce is not thin enough, add a little milk.

Then remove the sauce from the heat, adding the remaining butter, which you crumble beforehand (so that it dissolves better in the sauce).

Grease a baking dish with butter and sprinkle with breadcrumbs.

Now the most crucial moment is stuffing.

Take the cannelloni and fill them with the filling using a small coffee spoon.

See if the tubes are overflowing. If so, you will have to remove a little minced meat from the edges, otherwise it will flow out.

Now put the stuffed cannelloni in a baking dish. 12 pieces come in a 32x20 cm mold, in one layer. I do not advise spreading the second layer, it can stick together.

Pour the béchamel sauce on top of the tubes, cover or tighten with foil.

The dish is baked in the oven at 180 degrees for about 35-40 minutes.

Serve hot.