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One of the dishes I prepared for our last Christmas day lunch in our old home in Makati in the year 2005 was Chicken Cannelloni. The young ones particularly raved the rich creamy Chicken Cannelloni. The recipe came from my sister, Lorna who modified it many times. I forgot to take a close-up photo of the Cannelloni dish but it’s the rectangular pyrex on the table. The great thing about Cannelloni is that I can prepare it a day before , freeze it and heat it on Christmas Day itself. It takes the stress away from cooking so many dishes in one day.
Cannelloni usually refers to rectangular pasta sheets that are rolled with a filling. However, sometimes the pasta dough is replaced with a cooked crepe, generally 3 to 4 inches in length and once rolled, one inch in diameter. After cooking the crepe (or boiling the pasta), it is typically filled with a savory stuffing which may include ricotta cheese, spinach, and various meats. It is then covered with a sauce, typically classic tomato or bechamel sauce, although many variations exist.
(wikipedia)
My Cannelloni version uses Bechamel sauce, chicken and ready made pasta as shown below:
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SharePosted: December 6th, 2008 under Noche Buena, Pasta, Recipes, chicken.
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