1 pkg cannilonni/or manicotti
16 oz ricotta cheese
1 large egg
1 teaspoon dried basil, crushed
1/2 clove garlic, - minced
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lb cooked chicken breast, finely chop
1 cup fontona cheese
1 jar (16 oz) mararina sauce
Directions
Preheat oven to 350 degrees F. Boil manicotta noodles in a large sauce pan, until fully cooked. In a large bowl, Combine ricotta, egg, Parmesan, basil, garlic, salt and pepper. Whisk together well. Fold in chicken and 1/2 cup of Fontina cheese. Set filling aside.
Grease a 9x13 baking pan with olive oil. Spread 1/2 cup of Marinara across the bottom of the pan. Fill pasta with mixture. Top rolls with sauce, covering each completely. Sprinkle the other 1/2 cup of Fontina over the cannelloni.
Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.
20 Clove garlic chicken
3-4 pounds chicken (breasts)
1 large onion diced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Using a slow cooker, place onion slices on the bottom. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion. (Do not add water.)
Cover and cook on low for 6-8 hours, or on high for 4-6.
Macaroni and Cheese
1 ½ cups uncooked elbow macaroni
5 TBL butter
3 TBL flour
1 ½ cups milk
1 cup (4 ounces) chedder cheese
(2 ounces) velvetta cheese
½ tsp. salt
¼ tsp. pepper
2 TBL dry bread crumbs
Cook macaroni according to box. Drain, and place in a greased baking dish (1-1/2 quart); set aside. In a saucepan, melt 4 TBL of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt remaining butter; add bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 for 30 minutes.
As always, this post is linked to Orgjunkie
Mmm, I love chicken cannelloni - I'll have to try that!
ReplyDeleteThis is the second menu I've seen this week featuring cannelloni! Now I'm going to have to plan it soon - it's been SO long!
ReplyDeleteAs your whole cloves of garlic slowly cook, they'll get soft and almost sweet - try smearing a clove on a slice of crusty bread or mashing them into some potatoes. . . yum!
Each little Garlic pod has about 10 or so cloves on it. So you will use about 2-3 Garlic's! So yummy. If you like it, you aught to try a recipe by the Barefoot Contessa called 40 Garlic Chicken ....http://www.foodnetwork.com/recipes/ina-garten/chicken-with-forty-cloves-of-garlic-recipe/index.html
ReplyDeleteSOO yummy for having guests over. LOVED the spinach chicken dish by the way.
Great Week! If you unpeel the bulb of garlic you will see dozens (usually) of cloves! Depending on your bulb you may have as few as 15 large cloves and as many as 25 little ones! For the recipe use 1.5 bulbs of garlic. Good luck!!
ReplyDeleteThe 20 clove garlic chicken sounds great but I don't understand the whole cloves things...I almost used a whole garlic thing once!
ReplyDeleteI love cooking chicken this way. I usually use about 2 garlic bulbs, just make sure you take off all the peelings from the cloves and throw them in. After I'm finished cooking the chicken I love to take all the garlic out at the end, mash it, add some olive oil and it makes a tasty spread to add to bread. You'll be surprised how yummy it is. I hope you enjoy it.
ReplyDeleteRoot beer cookies? That sounds neat! I bet my kids would love those. Looking forward to seeing a recipe for them. :)
ReplyDeleteGod bless,
Amanda