CANNELLONI

CANNELLONI 3 doz. Cannelloni noodles, packaged or fresh, cooked 3 whole chicken breasts, boned 1/4 c. butter 2 tbsp. grated Parmesan cheese 1 c. drained cooked spinach, finely chopped 1/2 c. butter 1/2 c. flour 1 qt. milk, scalded 1 c. heavy cream Salt and pepper, to taste 1/4 to 1/2 c. grated Parmesan cheese 2 tbsp. butter, for dotting top Preheat oven to 350 degrees.

If Cannelloni, as purchased, are not cooked, follow cooking directions, drain well, and set aside. Saute chicken breasts in 1/4 cup butter until slightly browned. Remove from fat, drain well, cut into pieces. Put a few pieces at a time in blender container, using medium speed until chicken is smooth. Combine with 2 tablespoons Parmesan cheese and finely chopped spinach, mixing well. Reserve.

Melt 1/2 cup butter in top of double boiler. Use wire whisk to blend in flour; slowly add scalded milk, whisking vigorously. Cook and stir over boiling water until sauce is thickened and perfectly smooth. Stir in heavy cream, and add seasonings to taste.

Add about 1 cup of sauce to chicken mixture and mix well. If filling tends to dry while Cannelloni are being filled for baking, add a little more sauce, as needed.

Spoon about 2 tablespoons of moist filling into each Cannelloni, making sure each tube is well filled. Arrange rolled tubes in two layers in buttered oblong 11 x 9 x 2 inch pan. Sprinkle each layer with grated Parmesan cheese. Cover with sauce, spooning it so that all Cannelloni are well sauced. Dot top with bits of butter.

Refrigerate, covered tightly with foil, overnight if desired, or bake at once. To serve, bake in preheated 350 degree oven for about 1/2 hour or until tops are lightly browned and sauce is bubbly.

Makes 3 dozen Cannelloni.

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