Alive and Cooking

Chicken and mushroom cannelloni

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200g chopped mushrooms
2 eggs
6 spring onions
1 cup of grated parmesan
1 clove of garlic (finely chopped)
1/2 cup of fresh basil leaves
1 can of Cream of Chicken Soup
2 pre-roasted chicken breasts or thighs
A splash of white wine
200g of cannelloni tubes
2-3 splashes of olive oil


Fry onions, mushrooms, basil and garlic until soft, pour in wine and boil furiously, when reduced by half add the chopped chicken and 1/2 the can of condensed soup.

Take off heat and allow to cool.

When the mixture has cooled add the parmesan cheese and eggs, mix thoroughly and stuff cannelloni tubes.

Place stuffed tubes into greased tray, pour over remaining soup mix with a 1/2 cup of water, pour over olive oil and bake at 200C for 20-30 minutes.

Chicken and mushroom cannelloni