Chicken & Broccoli Cannelloni - cooking recipe

Ingredients

Tomato Cream Sauce
1/3 cup butter
1/3 cup flour
3 cups milk
1 (28 ounce) can plum tomatoes, drained and pureed
salt & pepper
Filling
3 tablespoons butter
1 large onion, chopped
8 ounces fresh mushrooms, sliced
1 1/2 cups leftover cooked chicken, diced (or cooked turkey or ham)
1 1/2 cups fresh broccoli, cooked and chopped
1 cup grated parmesan cheese
salt & pepper
12 cannelloni tubes or 12 manicotti, cooked according to package directions

Preparation

Melt butter in med saucepan.
Whisk in flour.
Cook 2 or 3 minutes, stirring but not browning.
Whisk in milk.
Bring to a boil.
Reduce heat.
Simmer gently 5 minutes.
Whisk in pureed tomatoes, salt& pepper.
Cook 5 minutes.
Melt butter in a skillet.
Cook onions until tender.
Add mushrooms.
Cook until any moisture evaporates.
Add chicken and broccoli.
Add half the cheese, salt& pepper.
Stir in 1 cup tomato cream sauce from step 1.
Fill cooked cannelloni with chicken mixture.
Arrange in bottom of a buttered 9x13 baking dish.
Pour sauce over top.
Sprinkle with remaining cheese.
Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.