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Chicken and Walnut Cannelloni    HT     MC    55mins

Serves 4    Hot  Leftovers Poultry  Pasta   Nuts  Vegetables  Spices    Family  Main Course    


This is a simple to prepare dish and a different way to serve pasta to your family. Don't be put off by the 55 minute timing as 35 minutes of that is the actual baking time during which you can be doing something else.



50g/2oz Chopped Walnuts

175g/6oz Cooked (leftover) Chicken meat, finely chopped

¼ teasp Ground Mace or Nutmeg

100g/4oz Ricotta Cheese

100g/4oz Cottage Cheese

12 Tubes Cannelloni

25g/1oz Butter

25g/1oz Plain Flour

Salt and Black Pepper

420ml/14fl.oz. Milk

1 Bay Leaf

1 x 400g/14oz tin Chopped Tomatoes

25g/1oz Cheddar Cheese, grated




1. Preheat the oven to 180C, 350F, Gas mark 4.  Reserve 1 tablespoon of the walnuts and mix the rest with the chicken, mace, ricotta and cottage cheese.  Fill the cannelloni with the mixture.


2. Melt the butter in a saucepan, stir in the flour, season with pepper, and cook for 1 minute. Gradually add the milk, stirring all the time. Add the bay leaf and bring to the boil, stirring until the sauce thickens. Discard the bay leaf.


3. Spread the tomatoes in a large shallow ovenproof dish and lay the cannelloni in one layer on top. Cover with the sauce and sprinkle the Cheddar and reserved walnuts over the top. Cover with foil and bake in the oven for 15 minutes.


4. Uncover and cook for a further 20 minutes, or until browned on top. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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