Chicken And Mushroom Cannelloni

Ingredients

• 12 cannelloni tubes
• 1/2 white onion, sliced
• 6 chestnut mushrooms, chopped
• 1 tablespoon butter
• 1 teaspoon white flour
• 1 1/4 cups milk
• 1 teaspoon Dijon mustard
• 1 chicken breast, diced
• 3 cups Parmesan cheese, grated
• salt and pepper, to taste
• fresh basil, to garnish

Preparation

1. Preheat the oven to 375 F.
2. Melt butter in a small saucepan over low heat, then stir in flour and cook for 2-3 minutes, stirring continuously.
3. Gradually pour milk into saucepan, stirring to incorporate, then add in mustard, salt and pepper.
4. In a separate pan over low heat, sauté onions until softened and translucent, 6-8 minutes. Add mushrooms and cook until softened.
5. Move onions to the side of pan and add chicken. Cook for about 8 minutes, or until chicken is cooked through.
6. Cool the chicken mixture for 10 minutes.
7. Spread 1/3 cup béchamel sauce on the bottom of a 9x13-inch baking dish. Fill cannelloni tubes with chicken, mushroom and onion mixture, then lay them flat in baking dish.
8. Pour remaining sauce over stuffed cannelloni, then sprinkle with parmesan cheese.
9. Cover baking dish with aluminum foil and place in oven. Bake for 30 minutes, then uncover and bake for another 10, or until cheese is golden brown.
10. Remove from oven, serve hot and enjoy!