Chicken and Mushroom Cannelloni

The effort of filling the cannelloni tubes is worth the end result!

Chicken and Mushroom Cannelloni

After putting in the effort of filling the cannelloni tubes, you’ll will be more than pleased with the delicious end result after putting in the effort of filling the cannelloni tubes!


  • 2 rashers bacon, chopped
  • 90g mushrooms, sliced
  • 1/4 cup flour
  • 2½ cups milk
  • 1 cup grated cheese
  • 250g chicken mince
  • 1/2 cup zucchini, grated
  • 10 cannelloni tubes
  • 1/4 cup milk, extra
  • 1 cup grated tasty cheese, extra

Heat two tablespoons of butter in a frying pan, add the bacon and mushrooms, cook for two minutes.  Stir in flour, cook for one minute. Add milk gradually, stir until sauce boils and thickens. Remove from heat, stir in cheese. Set aside.  In another pan cook the chicken for two minutes. Add zucchini and one cup of the prepared sauce. Cook for one minute, remove from heat and cool. Spoon filling into cannelloni tubes. Spread one cup of the prepared sauce over the base of an ovenproof dish, top with the filled cannelloni tubes.  Stir extra milk into the remaining sauce, and spread over the cannelloni tubes.  Sprinkle with the extra cheese. Bake at 200°C for 30-35 minutes until golden.


    To make a comment, please register or login
    23rd Aug 2013
    Rather than trying to stuff a tube ... buy the fresh lasagne sheets from Aldi and roll them instead ...... much easier :))
    1 aussie lady
    1st Sep 2013
    Great tip Ritza, I have never thought to do that, I was also told to buy the fresh sheets of lasagne and cut them thinly in strips to use as fettucine. Keep some for lasagne.

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