Chicken Cannelloni

Just a recipe for today.  Last night Craig made "Chicken" Cannelloni for dinner and it was really tasty.  We couldn't get minced chicken so we used minced turkey but I don't think it made much difference. Next time I would probably have two Cannelloni tubes and some salad because it was very filling.

Chicken Cannelloni  (Serves 4)

1 tbsp  Olive Oil
1 onion, peeled and chopped
1 small garlic clove, crushed
40g (1.5 oz.) mushrooms, chopped
0.5 tsp dried mixed herbs
225g (8 oz) minced chicken
1 x 200g (7 oz) can tomatoes
0.5 tbsp tomato ketchup

Cheese Sauce

30g (1.5 oz) butter

30g (1.5 oz) flour

0.5 tsp paprika

400ml (14 fl oz) milk

100g (3.5 oz)cheddar, grated

8 no pre-cook cannelloni tubes

Heat oil in a saucepan and sauté the onion and garlic for 2 minutes. Add the mushrooms, herbs and chicken and sauté for 3 minutes. Stir in the chopped tomatoes and ketchup and simmer for 20 minutes.

Preheat the oven to 180C/350F/Gas 4, then make the cheese sauce. Melt the butter, then stir in the flour and paprika and cook for 1 minute. Gradually whisk in the milk. Bring to the boil and then simmer, stirring until thickened. Stir in 50g (2oz) of the grated Cheddar.

Stuff the cannelloni tubes with the chicken filling and arrange them in a shallow oven proof dish. Pour over the cheese sauce, sprinkle with the remaining Cheddar cheese and bake in the oven for 25 minutes.