---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Creamy Cannelloni With Chicken And Almonds
 Categories: Chicken, Pasta
      Yield: 6 Servings
 
     22    Precooked dried cannelloni
           - shells (see note)
      2    Tomatoes; chopped
      2 tb Parmesan cheese;
           - freshly grated
           Sauce:
      3 tb Butter
      1    Onion; chopped
      3 tb Flour
  1 1/2 c  Chicken stock
      1 c  Light cream
           Salt and pepper; to taste
    3/4 c  Swiss cheese; grated
           Filling:
  1 1/2 c  Chicken; cooked, diced
      1 pk Frozen spinach;
           - thawed & drained
    3/4 c  Ricotta cheese
    1/3 c  Toasted slivered almonds
    1/4 c  Parmesan cheese;
           - freshly grated
      1    Egg
    1/4 ts Grated nutmeg
 
  Sauce:

  Melt butter in a saucepan. Saute onion until tender. Stir in flour
  and cook for 1 minute. Add stock, cream, salt, and pepper. Cook
  until boiling and thickened, 8 to 10 minutes. Remove from heat and
  stir in the Swiss cheese. Cover with waxed paper and set aside.
  
  Filling:

  Combine chicken, spinach, Ricotta, almonds, Parmesan, egg, and
  nutmeg. Blend all ingredients together.
  
  Assembly:

  Place filling in the pre-cooked shells. Pour a thin layer of sauce
  over the bottom of a baking dish. Arrange the stuffed cannelloni in
  a single layer over the sauce. Sprinkle with the chopped tomatoes,
  and pour the sauce over the cannelloni. Sprinkle with Parmesan
  cheese. Cover with aluminium foil. Bake at 350°F for 60 to
  70 minutes or until pasta is soft and the top bubbles.
  
  Note:

  The kind of pasta used in this dish is dried, but is usually called
  "oven ready". I believe it is coated in egg whites to enable it to
  cook right in the oven when well-covered in sauce. If you make the
  dish ahead and refrigerate, the cooking time will be cut down
  because the pasta will soften in the refrigeration.
  
  Recipe FROM: Recipes Only,
  Cookbook of the Canadian Home Makers magazine
 
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