Chicken Cannelloni

I had forgotten how much I loved this dish.  The recipe came from the 1972 Southern Living Party Cookbook.  I was only in my mid-twenties when I decided I was going to tackle this Italian dinner for 8!.  Well it was quite the challenge for this young mother of two, not to mention how expensive the ingredients were.  I kept thinking to myself, what if I mess this up, I have no grocery money left!The first attempt was fairly good, although I didn’t cook my flour long enough to “cook the flour taste” out! But boy was I proud of myself!  I have fixed it many many times since then I am proud to say that it turns out beautifully every time.  I love to serve extra sauce with the cannelloni even though it so rich you don’t need much!  The prosciutto in the filling makes this dish so don’t scrimp!1 – 4- 41/2 pound hen  Cooked and de-boned
1/2 pound fresh mushrooms, finely chopped
4 T green onions chopped
1/2 tsp ground nutmeg
1/2 cup finely chopped parsley
4 large slices of cooked ham, fat trimmed, Italian prosciutto preferably
1 stick butter (no substitutes)
8-10 tbsp flour
1 cup chicken broth
2 cups whipping cream
1 cup half and half
3 cups grated Swiss cheese
3/4 cup Parmesan cheese, grated
2 cups mozzarella cheese, grated
2 pkgs large egg roll wrappers or pasta wraps
1/2 cup Parmesan cheese, grated

Mushroom Sauce:  Heat butter in heavy dutch oven.  Add the green onions and saute a few minutes, stirring all the while.  add mushrooms and continue cooking and stirring for 2 minutes.  Add flour.  Cook and stir for five minutes.  Gradually add broth,  and half and half, stirring until smooth.  Add cream and cook until thickened.  Remove from heat and stir in cheese, salt and pepper. Reserve 1-1 1/2cup of sauce for the filling

Filling: Boil chicken until done and tender.  Run the chicken and ham through the food processor.  Add 1 cup of the mushroom sauce.  The mixture should be moist though not runny.  Add more sauce if needed and check seasonings. Add nutmeg and parsley.  Check seasonings.

To assemble the dish: Spoon about 1/3 of remaining mushroom sauce in bottom of 13×9 casserole. Then spoon about 2 Tablespoons of the filling on each of the large egg roll or won ton wrappers square along bottom edge, then roll as tightly as possible and lay seam side down in a single layer in sauce. Cover with remaining sauce. Sprinkle with grated mozzarella and grated Parmesan.  Bake 350 for 30-45 minutes.

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