Cannelloni Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 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.