Chicken Cannelloni

On the Menu this Evening ~  Chicken Cannelloni  OH SO GOOD

These tasty cuties are definitely a labor of love. I used so many pans, bowls and utensils making these but my mouth and tummy says "Worth it" .  Two sauces used separately and combined, a bolognese and an alfredo. The filling has everything but the kitchen sink in it. Ricotta, parmesan, mozzarella,panchetta, spinach, chicken, homemade mock sundried tomatoes, (I forgot to grab a jar of them when I was at the store so I had to improvise) and a dash of alfredo.  Save some time, buy a rotisserie chicken at your market! I used frozen chopped spinach! No shame in that!

THE FILLING
	cooked chicken breast diced or shredded
	box of manicotti shells
	box of frozen spinach thawed and squeeze water out
	jar of sun dried tomato, i forgot so i made them in the oven
5 oz	diced panchetta
1	onion diced
	ricotta cheese
1 pkg	shredded mozzarella cheese
1 c	parmesan cheese
	your homemade bolognese sauce or store bought of your choice
THE BECHAMEL SAUCE
3 Tbsp	unsalted butter
3 Tbsp	flour
3 c	whole milk
	salt and pepper to taste
	pinch of nutmeg
1 c	parmesan cheese
	or to save time a jar of alfredo sauce works too

Directions

1

 put a pot of water on bring to boil, salt like the ocean and add the manicotti shells cook til almost aldente, they will cook more in the oven

2

 in a saute pan add olive oil and pancetta to pan and cook until crispy

3

 remove panchetta and set a side and caramelize the onions til golden

4

 in a sauce pan melt the butter and add the flour and stir for several minutes to cook off that raw flour taste.

5

 add the milk and stir, bring to a gentle boil and reduce and cook for several minute to get the flour taste out. Add the salt and pepper and nutmeg and taste, adjust. Add the cheese and mix until smooth, remove from heat

6

 combine ricotta, spinach, onions, panchetta, tomato, parmesan cheese, handfull mozzarella, and the shredded chicken. Add a cup of the bechamel to the mixture and combine

7

 preheat oven to 350 degrees. Fill the manicotti shells with the ricotta mixture. I put it in a zip sealed plastic bag and cut off a corner. Makes it easier.

Combine the bechamel and the tomato sauce in a large bowl

8

 fill the manicotti shells with the ricotta mixture. Place 1 cup of the tomato sauce on the bottom of a lasangna pan and place the filled manicotti shells.

9

 When all the shells are fill and placed in the pan add the rest of the bechamel tomato sauce combination on top. Top that with mozzarella and parm cheese.

10

 cover with foil and bake for 20 minutes, remove foil and cook until cheese becomes lightly golden. Enjoy!