Ingredients

• 1 tbsp olive oil
• 250g lasagna sheets
• 1 cup parmesan cheese (grated)
• For Chicken Filling :
• 2 tbsp olive oil
• 1 onion (chopped)
• 1 cup mushrooms (finely chopped)
• 1/2 kg chicken (minced)
• 1 cubes of Maggi chicken stock
• 2 cans cream (175g)
• For Tomato Sauce: 1 - onion (chopped)
• 2 tbsp olive oil
• 2 cloves garlic (crushed)
• 4 X 11 tomatoes (peeled and chopped)
• 2 tbsp - tomato paste
• 1 cube of Maggi chicken stock
• 1 tbsp - chives (chopped)

How to Make Cannelloni Chicken

• For Chicken filling : Heat oil in a large wok, fry the onion until golden and add mushrooms.
• Cook for 5 minutes.
• Add minced chicken, stir well, and cook until browned.
• Add the 1 chicken stock cubes and stir (you can add 1/4 cup warm water if necessary).
• Cook for 5 minutes, then remove from heat and add cream.
• Mix well and keep aside.
• For Tomato Sauce :
• Fry the onion in oil in a clean wok, cook until golden.
• Then add garlic, tomatoes, tomato paste, stock cubes, chives and stir.
• Then cook for 10 minutes on a low heat.
• For Cannelloni :
• Fill a large pan with water and add 1 tbsp. of oil, then bring it to the boil.
• Add in lasagna sheets and cook until soft. Stir constantly to prevent pasta sticking together.
• When lasagna sheets are soft, remove and place in cold water.
• Lift cannelloni and drain.
• Fill each lasagna sheet with chicken filling, roll it and place in a Pyrex dish.
• Pour tomato sauce over Cannelloni and cover with Parmesan cheese. Cook in a high-heated oven (200 C) for 20-25 minutes.