If you’re looking for a fancy dish that will impress your mom this Mother’s Day, this recipe will be sure to take care of that. This is my go to recipe for those “fancier” parties. My mother actually made this for my engagement party a few years back. It has always been a crowd pleaser because its so different from your typical pasta dish. Every bite has a perfect combination of the chicken and mushrooms with the creamy Marsala sauce or “roux”. Cannelloni are usually prepared with fresh pasta dough, but that can be a bit pricey and not all stores carry fresh pasta dough. I’ve made this recipe with oven ready lasagne and it tasted just as great. Although the package might say “no boiling required” you will need to boil it in order to roll  the filling inside.

chicken and mushroom cannelloni edited
Ingredients:
1 lb chicken tenders
Cajun seasoning, to taste
1 lb mushroom
1 onion, chopped
3 garlic cloves
3 tbsp olive oil
1 tbsp flour
1 1/2 cup sweet Marsala wine
3/4 cup grated Parmesan cheese
1/4 tsp salt
1/2 cup heavy cream
10 oz package fresh lasagna pasta (dry works too)
1 cup shredded Italian blend cheese
for the Roux:
4 tbsp butter
4 tbsp flour
1 1/2 cup milk
1/2 cup heavy whipping cream cream
1/2 cup sweet Marsala wine
1/2 tsp white pepper
1 cup grated Parmesan cheese

Instructions:

1. Season the chicken tenders with salt and Cajun seasoning to taste. In a large skillet, heat the olive oil to medium high and cook the chicken until full cooked.  Remove the chicken from the skillet and set aside.

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2. In the same skillet, cook the chopped onion and minced garlic over medium heat until the onion becomes translucent.

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3. slice the mushrooms and add them to the onions.

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4. Once the mushroom has cooked for about 5 minutes, add in the flour stir until combined. Then add in the Marsala wine and  heavy cream.

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5. After the cooked chicken has cooled, dice it up into small pieces and add it to the mushrooms. Then add in the red pepper flakes, Parmesan, and salt. Stir until combined and set aside.

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6. In a saucepan, heat butter and flour over medium heat.

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7. Slowly add the heavy cream, milk,  Marsala wine, and white pepper.

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8. Once the sauce has heated, add in the Parmesan cheese.

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9. Cook the lasagna pasta according to the package, making sure to add a generous amount of olive oil to the pasta water to prevent the pasta from sticking to each other. Using tongs, remove the lasagna from the pot and lay onto sheets of paper towel.

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10. Each piece of lasagna should be 5×7 inches. Spread about 1 heaping tablespoon of the chicken and mushroom mixture into each piece of lasagna. Then roll tightly and compress the filling from each opening using your fingers. I do this to make sure the filing is well packed inside, and won’t fall out.

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11. In 9×13 inch baking dish, spread a thin layer of the roux and place each rolled cannelloni into the dish. (You may need an additional baking dish if you want to make all of the cannelloni)

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12. spread a generous amount of the roux on top of the cannelloni and sprinkle with the shredded Italian cheese blend.

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13. Cover with foil and bake at 360 degrees for 50 minutes. Garnish with chopped parsley (if desired).

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Note: Makes 20-24 5×7 cannelloni

Chicken and Mushroom Cannelloni
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 lb chicken tenders
  • Cajun seasoning, to taste
  • 1 lb mushroom
  • 1 onion, chopped
  • 3 garlic cloves
  • 3 tbsp olive oil
  • 1 tbsp flour
  • 1½ cup sweet Marsala wine
  • ¾ cup grated Parmesan cheese
  • ¼ tsp salt
  • ½ cup heavy cream
  • 10 oz package fresh lasagna pasta (dry works too)
  • 1 cup shredded Italian blend cheese
  • For the Roux:
  • 4 tbsp butter
  • 4 tbsp flour
  • 1½ cup milk
  • ½ cup heavy whipping cream cream
  • ½ cup sweet Marsala wine
  • ½ tsp white pepper
  • 1 cup grated Parmesan cheese
Instructions
  1. Season the chicken tenders with salt and Cajun seasoning to taste. In a large skillet, heat the olive oil to medium high and cook the chicken until full cooked. Remove the chicken from the skillet and set aside.
  2. In the same skillet, cook the chopped onion and minced garlic over medium heat until the onion becomes translucent.
  3. slice the mushrooms and add them to the onions.
  4. Once the mushroom has cooked for about 5 minutes, add in the flour stir until combined. Then add in the Marsala wine and heavy cream.
  5. After the cooked chicken has cooled, dice it up into small pieces and add it to the mushrooms. Then add in the red pepper flakes, Parmesan, and salt. Stir until combined and set aside.
  6. In a saucepan, heat butter and flour over medium heat.
  7. Slowly add the heavy cream, milk, Marsala wine, and white pepper.
  8. Once the sauce has heated, add in the Parmesan cheese.
  9. Cook the lasagna pasta according to the package, making sure to add a generous amount of olive oil to the pasta water to prevent the pasta from sticking to each other.
  10. Using tongs, remove the lasagna from the pot and lay onto sheets of paper towel.
  11. Each piece of lasagna should be 5x7 inches. Spread about 1 heaping tablespoon of the chicken and mushroom mixture into each piece of lasagna. Then roll tightly and compress the filling from each opening using your fingers. I do this to make sure the filing is well packed inside, and won't fall out.
  12. In 9x13 inch baking dish, spread a thin layer of the roux and place each rolled cannelloni into the dish. (You may need an additional baking dish if you want to make all of the cannelloni)
  13. spread a generous amount of the roux on top of the cannelloni and sprinkle with the shredded Italian cheese blend.
  14. Cover with foil and bake at 360 degrees for 50 minutes. Garnish with chopped parsley if desired.
Notes
Makes 20-24 5x7 cannelloni