Cannelloni And Chicken With Ham
Creamy cannelloni filled with a savory chicken, ham, and cheese mixture, baked to golden perfection — a comforting Italian dish perfect for family dinners and special occasions.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a frying pan, melt 4 tablespoons of butter.
- Add chicken breasts and fry for 5 minutes until lightly browned on both sides.
- Transfer chicken breasts to a bowl.
- Add chicken livers to the frypan and cook for 2 minutes on each side.
- Transfer chicken livers to the bowl with chicken breasts.
- Mince the chicken breasts, livers, and ham together.
- Add 1/4 cup Parmesan cheese to the ground meat and mix well with a fork.
- In a medium saucepan, melt 4 tablespoons butter.
- Stir the flour into the melted butter and cook for 2 minutes.
- Remove the pan from heat and slowly stir in the scalded milk.
- Return to heat and cook until the sauce thickens.
- Remove from heat and stir in light cream, salt, and white pepper.
- Add 1/4 of the sauce to the meat and cheese mixture in the bowl and mix well.
- Bring 2 1/2 quarts of water to a boil.
- Drop the pasta into the boiling water and cook for 6 to 15 minutes, depending on thickness.
- Remove the cooked pasta with a slotted spoon and place on a damp cloth to drain.
- Grease a large baking dish with 1 tablespoon of butter.
- Spread 2 tablespoons of meat and cheese mixture on each pasta square.
- Fold each square over to form a roll.
- Place the cannelloni in one or two layers, with the joined side down in the dish.
- Sprinkle remaining Parmesan cheese on top and cover with the reserved sauce.
- Dot the top with small pieces of butter and bake in the oven for 30 minutes until lightly browned.
Tips & Substitutions
For a lighter version, consider using turkey instead of chicken livers and lean ham. If you don’t have homemade cannelloni, you can substitute with store-bought pasta tubes. Ensure the pasta is al dente before adding it to the baking dish to prevent it from becoming too soft during baking. For a flavor boost, add fresh herbs like basil or parsley to the meat mixture.
Serving Suggestions
Serve this delicious cannelloni with a simple green salad dressed in olive oil and vinegar for a refreshing contrast. Garlic bread or a side of steamed vegetables would also complement this dish well. It pairs beautifully with Chicken With Lemon And Parmesan for a delightful Italian-themed meal.
Storage & Reheating
Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Cannelloni And Chicken With Ham contains roughly 1634 calories, with 25g protein, 69g carbohydrates, and 139g fat. It is an excellent source of protein (51% of the Daily Value), iron (31% of the Daily Value), and calcium (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 585mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the cannelloni ahead of time and assemble everything in the baking dish. Cover and refrigerate for up to 24 hours before baking. When ready to serve, you may need to increase the baking time slightly if the dish is cold from the fridge.
What can I use instead of Parmesan cheese?
If you need a substitute for Parmesan, Pecorino Romano is a great option for a similar flavor. Nutritional yeast can also work for a dairy-free version, offering a cheesy taste without the cheese. Just adjust the quantity to taste, as nutritional yeast can be more intense.
Can I freeze the cannelloni?
Yes, you can freeze the unbaked cannelloni. Assemble the dish as directed, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 2 months. To bake, there’s no need to thaw; simply add additional baking time as needed until heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).