Chicken and Mushroom Cannelloni
Recipe by James Reeson from Alive and Cooking
Ingredients
- 200g chopped mushrooms
- 2 eggs
- 6 spring onions
- 1 cup of grated parmesan
- 1 clove of garlic (finely chopped)
- 1/2 cup of fresh basil leaves
- 1 can of Cream of Chicken Soup
- 2 pre-roasted chicken breasts or thighs
- A splash of white wine
- 200g of cannelloni tubes
- 2-3 splashes of olive oil
Method
- Fry onions, mushrooms, basil and garlic until soft, pour in wine and boil furiously, when reduced by half add the chopped chicken and 1/2 the can of condensed soup.
- Take off heat and allow to cool.
- When the mixture has cooled add the parmesan cheese and eggs, mix thoroughly and stuff cannelloni tubes.
- Place stuffed tubes into greased tray, pour over remaining soup mix with a 1/2 cup of water, pour over olive oil and bake at 200C for 20-30 minutes.
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
