Chicken & Broccoli Cannelloni

• 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

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

tomato cream sauce, butter, flour, milk, tomatoes, salt, filling, butter, onion, mushrooms, leftover cooked chicken, fresh broccoli, parmesan cheese, salt, cannelloni

Taken from www.food.com/recipe/chicken-broccoli-cannelloni-28885 (may not work)