Tuesday, April 26, 2011

Chicken Cannelloni

Posted by Lori:

One of my families favorite places to eat in Oklahoma City is Zio's Italian Kitchen, where you will find Chicken Cannelloni on the menu.  It's delicious!  However, for salad, we prefer Olive Garden!  The salad in this photo is with Olive Garden's own Italian dressing.  It's YUMMY! :)

I've wanted to try duplicating it for quite some time, but never was sure about what noodles they used.  I can't seem to find cannelloni noodles in our area of the world. Finally, a few weeks ago, I saw an add about egg roll wrappers being used for Cannelloni.  I decided to try it and it was a huge success!  All of the kids were really impressed with the dish.  I made it on a night when my husband wasn't going to be home because he doesn't like Alfredo-type sauce (he doesn't know what he's missing!).  I tried a bite myself, but not much (staying away from flour).  I could have eaten a lot of it, though!
I made two 9 x 13 casserole dishes, but I've divided it to make only one for this post.

For one 9 x 13 casserole pan, you will need:
1 pound of shredded Mozzarella cheese and 1 package of egg roll wrappers plus what is listed below in recipe directions.

2 1/2 cups (about 1 1/4 pound) of cooked, finely diced or shredded chicken
3 tablespoons olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon onion powder
1/2 teaspoon (or to taste) salt
1/2 teaspoon poultry seasoning

Mix together in small bowl and set aside.

Alfredo sauce:
2 - 1/2 pound sticks of real butter (can use only one, if desired)

1 cup heavy whipping cream
5 ounces real Parmesan cheese (Walmart brand doesn't seem to melt well.)
1 1/2 tablespoon garlic powder

Combine butter and whipping cream in saucepan. Cook over low heat until butter melts. Stir in cheese and continue stirring until melted.  Add garlic powder.  Keep warm.

Spread a thin layer of Alfredo sauce over bottom of casserole dish (I didn't do this, but should have!).
Spread a spoonful of sauce down middle of egg roll wrapper, followed by chicken mixture. (I filled the first few too full, so less than what this is.)
Top with shredded Mozzarella cheese.
Roll up jelly-roll style and place seam-side down in casserole dish.
(I had 5 Cannelloni per row.  You may get more.)
Pour a generous amount of Alfredo sauce over cannelloni (I would use all of it or serve it on the side for those who prefer more.) Top with shredded Mozzarella.
Bake in preheated 350 degree oven for 20 minutes or until cheese melts.  This is still good reheated for leftovers, but the Alfredo sauce doesn't stay the same.  The butter separates.  My kiddos didn't seem to mind!
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1 comment:

Wa Wa Waughs said...

That's cool...never thought about using egg roll wraps for that!

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