Nat's Chicken and Broccoli Cannelloni

• 13 cup butter
• 13 cup flour
• 3 cups milk
• 1 (28 ounce) can plum tomatoes (chopped)
• salt and pepper
• 3 tablespoons butter
• 1 large onion (chopped)
• 8 ounces fresh mushrooms (sliced)
• 1 12 cups cooked chicken
• 1 12 cups cooked broccoli
• 1 cup grated parmesan cheese
• 12 cannelloni tubes
• salt and pepper

1. Tomato Cream Sauce:.
2. Melt butter in saucepan.
3. Whisk in flour.
4. Cook 2-3 minutes, stirring, but not browning.
5. Whisk in milk, bring to a boil, reduce heat.
6. Simmer gently for 5 minutes.
7. Whisk in tomatoes, salt and pepper.
8. Simmer gently for 5 minutes.
9. Filling:.
10. Melt butter in a skillet.
11. Cook onions until tender, add mushrooms and cook until moisture evaporates.
12. Add chicken and broccoli.
13. Add 1/2 of cheese, salt and pepper.
14. Stir in 1 cup of tomato cream sauce.
15. Fill Cannelloni with chicken mixture.
16. Arrange in bottom of 9 X 13 buttered baking dish.
17. Pour remaining Tomato Cream Sauce, on top of cannelloni.
18. Top with remaining cheese.
19. Bake uncovered in a preheated 350F oven, for 30 to 40 minutes, until bubbling.

butter, flour, milk, tomatoes, salt, butter, onion, mushrooms, chicken, broccoli, parmesan cheese, cannelloni tubes, salt

Taken from www.food.com/recipe/nats-chicken-and-broccoli-cannelloni-53222 (may not work)