Cannelloni with Chicken, Spinach and Artichokes

4.60 from 22 votes

Cannelloni with Chicken, Spinach and Artichokes

Cannelloni with Chicken, Spinach, and Artichokes is an elegant, make-ahead meal perfect for casual entertaining or potluck! Flat, no-boil lasagna noodles make it easy, and you don’t need to boil them!

Prep Time30

Cook Time1 15

Total Time1 45

Course: Pizza and Pasta

Cuisine: Italian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Non-stick cooking spray
12 flat no-boil lasagna noodles such as Barilla
1 container (5-ounce) fresh baby spinach packed
Salt and freshly ground black pepper to taste
2 large boneless skinless chicken breast halves cooked and diced (approximately 2 cups)
1 box (10-ounce) frozen artichoke hearts thawed, patted dry and coarsely chopped (approximately 1 cup)
1 package (8-ounce) cream cheese room temperature
3 scallions minced (approximately 1/4 cup)
4 cloves garlic minced
1 1/2 cups shredded Mozzarella cheese divided
1 cup freshly grated Parmesan cheese divided
4 tablespoons butter
4 tablespoons all-purpose flour
3 1/2 cups milk whole or 2%
1 pinch ground nutmeg

Instructions

Preheat the oven to 375 degrees. Spray a 13 x 9-inch baking dish with cooking spray. Set aside.
Fill a shallow pan with hot tap water. Soak the lasagna noodles until pliable while preparing the filling. When pliable, drain and pat dry with paper towels.
Place spinach in a microwave-safe container and add 1/4 water. Microwave on high for 2-2 1/2 minutes or until wilted. Drain, cool, squeeze out any excess water and coarsely chop. Season the spinach with salt and black pepper to taste.
Combine spinach, chicken, artichoke hearts, cream cheese, scallions, garlic, 3/4 cup Mozzarella cheese, 1/2 cup Parmesan and salt and pepper to taste in a bowl. Set aside.
Heat butter over medium-high heat. Add flour and cook for 2 minutes, whisking constantly, being careful not to brown it.
Slowly add milk, whisking constantly. Bring to a boil, reduce heat to low and simmer until thickened. Stir in salt and pepper, 1/4 cup grated Parmesan cheese and a pinch of nutmeg.
Pour 1 cup of the sauce on the bottom of the prepared baking dish.
Place even amounts of the chicken filling on one of the short sides of the lasagna noodles. Roll up and arrange in a row on the bechamel sauce.
Pour remaining sauce over the cannelloni. Sprinkle remaining Mozzarella and Parmesan over the top.
Cover loosely with aluminum foil. Bake for 25-30 minutes. Remove foil and bake for another 25-30 minutes or until top is lightly browned and sauce is bubbling.

Notes

VARIATIONS:

Skip the rolling and make it a lasagna.
Stuffed pasta shells.
Use traditional lasagna noodles and create "roll-ups."

SUBSTITUTIONS:

Reduced-fat cream cheese (Neufchatel) will also work.
Use provolone in place of mozzarella.

TIP:

When topping the chicken cannelloni with the sauce, leave the edges slightly uncovered so they get nice and crispy when baked.

MAKE AHEAD:

Can be assembled to the point of baking 1-2 days ahead of time. Refrigerate until ready to bake.
Let sit out at room temperature while the oven preheats. You may need to add additional baking time.

FREEZER-FRIENDLY:

Assemble, wrap securely, and freeze for 1-2 months.
Thaw in the refrigerator, then bake as directed, adding additional baking time as needed.

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