Chicken Cannelloni: A Family Favorite, With or Without Spinach

The aroma of simmering chicken broth and thyme always takes me back to Sunday dinners at my grandmother’s house. She had a knack for making the simplest dishes feel incredibly special, and her chicken cannelloni was no exception. I can almost see her now, patiently rolling each wrap, her hands dusted with flour, humming a tune. Though my version has evolved over the years, sometimes with a vibrant pop of spinach, the heart of the recipe – that comforting, cheesy chicken filling – remains a cherished link to those warm, family gatherings.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 1 hour 30 minutes
• Total Time: 2 hours 30 minutes
• Servings: 12
• Dietary Type: Comfort Food

Ingredients

• 1 1/2 lbs boneless chicken (I use a mix of breasts and thighs)
• 1 medium onion, chopped
• 4 cups chicken broth
• 1/2 cup dry white wine
• 1 teaspoon thyme
• 1/2 lb frozen spinach, rinsed and drained well (optional)
• 1 cup low-fat ricotta cheese
• 1 cup low-fat cottage cheese
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon nutmeg
• 1/4 teaspoon white pepper
• 1/4 cup butter
• 1/4 cup flour
• 1/4 cup dry white wine
• 3 cups milk (I sometimes use evaporated skimmed milk for a creamier taste)
• 12-15 egg roll wraps
• 1/2 cup grated parmesan cheese

Equipment Needed

• Large skillet
• Large saucepan
• Food processor (or meat grinder)
• Large bowl
• Whisk
• 9×13 inch baking dish

Instructions

1. In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme until the chicken is done. This usually takes about 20-25 minutes. The chicken is done when a meat thermometer inserted into the thickest part registers 165°F (74°C).

2. Remove the chicken breasts to a plate and allow them to cool slightly. Don’t discard the broth in the skillet!

3. While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme. This step creates a smoother sauce.

4. Reserve the strained broth into a large saucepan. You’ll use this as the base for your béchamel.

5. Put the onions and thyme (from the strainer) into your food processor.

6. Chop or tear the chicken into big chunks, and add it to the food processor with the onions and thyme.

7. Pulse the chicken in the food processor until finely chopped. You may need to divide the chicken into 2 batches to avoid overcrowding the food processor. Alternatively, you can use an old-fashioned meat grinder for this step.

8. If using spinach, prepare it now. Wash well, chop, and lightly sauté in a saucepan with 2 tablespoons of olive oil until done to your preference. I personally don’t like “mushy” spinach, so I aim for slightly wilted. You may also substitute frozen chopped spinach, but be sure to squeeze out as much excess water as possible. This prevents a soggy filling.

9. In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach (if using), 1/2 cup parmesan, nutmeg, and white pepper.

10. Mix thoroughly to combine all the ingredients. Set this aside; this is your cannelloni filling.

11. In a large saucepan, melt the butter over medium heat.

12. Whisk in the flour, stirring constantly to create a roux. Continue stirring for about 1-2 minutes to cook out the raw flour taste, but be careful not to burn it.

13. Whisk in the reserved chicken broth, stirring constantly to prevent lumps from forming.

14. Add the wine, and then the milk, stirring constantly, until the sauce is velvety-smooth.

15. Simmer, stirring frequently, for about 20 minutes, allowing the sauce to thicken slightly. This is crucial for a rich and flavorful béchamel. While the sauce is simmering, begin to assemble the cannelloni.

16. Assemble the cannelloni: Lay 4-5 egg roll wraps out on the counter.

17. Place approximately 1/2 to 1 cup of the chicken/cheese filling on the center of each wrap, and roll it up. Set aside.

18. Repeat steps 16 and 17 until all the filling is used.

19. When the sauce is done simmering, pour approximately 1 cup of the sauce on the bottom of a 9×13 inch baking dish.

20. Tilt the dish to make sure the sauce is spread evenly across the bottom. This prevents the cannelloni from sticking.

21. Arrange the cannelloni in the dish, and top with the remaining sauce.

22. Sprinkle with the remaining 1/2 cup of parmesan cheese.

23. Cover the dish with foil, and bake at 350°F (175°C) for about 30 minutes.

24. During the last 10 minutes of baking, remove the foil so that the parmesan cheese browns and the top gets slightly crispy.

25. Allow the cannelloni to sit for about 10 minutes before serving. This allows the sauce to set slightly and the flavors to meld together.

Expert Tips & Tricks

• Make-Ahead Magic: Assemble the cannelloni a day in advance, cover tightly, and refrigerate. Add about 15 minutes to the baking time.
• Creamier Sauce: Use evaporated skimmed milk for an extra-rich sauce, or add a dollop of mascarpone cheese at the end of simmering.
• Flavor Boost: Infuse the simmering chicken broth with fresh herbs like rosemary or sage for a deeper, more complex flavor profile.
• Egg Roll Wrap Woes: If the egg roll wraps are too dry and cracking, lightly brush them with water before filling and rolling.
• Broth too Thin?: Whisk a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the simmering sauce for a quick thickening solution.

Serving & Storage Suggestions

Serve the chicken cannelloni hot, garnished with a sprinkle of fresh parsley or basil for a touch of freshness. It pairs beautifully with a simple side salad or some crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) until heated through, or microwave in individual portions. For longer storage, freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	399.4 kcal	N/A
Calories from Fat	180 g	45%
Total Fat	20.1 g	30%
Saturated Fat	9.2 g	45%
Cholesterol	79.7 mg	26%
Sodium	751.2 mg	31%
Total Carbohydrate	26.8 g	8%
Dietary Fiber	0.8 g	3%
Sugars	1.5 g	N/A
Protein	25.5 g	51%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free egg roll wraps or crepes.
• Vegetarian: Substitute the chicken with sautéed mushrooms, zucchini, and bell peppers.
• Spicier Kick: Add a pinch of red pepper flakes to the chicken filling or sauce.
• Creamy Tomato Sauce: Replace the béchamel with a homemade tomato sauce enriched with heavy cream.
• Italian Sausage Cannelloni: Replace the chicken with Italian sausage or a combination of both.

FAQs (Frequently Asked Questions)

Q: Can I use lasagna noodles instead of egg roll wraps?
A: While you could, lasagna noodles require pre-cooking and are much thicker, which alters the dish’s texture. Egg roll wraps are preferred for their delicate, slightly crispy texture after baking.

Q: What if I don’t have white wine?
A: You can substitute with more chicken broth or a splash of lemon juice for acidity.

Q: Can I use pre-shredded chicken to save time?
A: Yes, you can, but the texture will be different. Using freshly cooked chicken and processing it yourself results in a more cohesive and flavorful filling.

Q: How do I prevent the cannelloni from drying out?
A: Ensure the sauce is generous and covers all the cannelloni completely. Covering the dish with foil during the initial baking period also helps retain moisture.

Q: Can I add other cheeses to the filling?
A: Absolutely! Fontina, mozzarella, or provolone would be delicious additions. Just be mindful of the overall saltiness.

Final Thoughts

Chicken cannelloni is more than just a meal; it’s an experience. It’s the kind of dish that brings people together, sparks conversation, and leaves everyone feeling satisfied. Whether you choose to keep it classic or add your own creative flair, I encourage you to give this recipe a try. Don’t be intimidated by the number of steps – each one is simple and contributes to the overall deliciousness. Share your creations and feedback; I’d love to hear how you make this recipe your own! Consider serving it with a crisp Italian white wine for the perfect pairing. Buon appetito!