CHICKEN CANNELLONI

Ingredients:

150

grams

lasagna, cooked according to package directions then each piece halved crosswise

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	tbsp	minced garlic
1	pc	onion, chopped
1/3	cup	finely chopped green and red bell peppers
1/2	cup	finely chopped PUREFOODS COOKED HAM
2-1/2	cups	finely chopped MAGNOLIA CHICKEN STATION BREAST FILLETS
1	pc	finely chopped MAGNOLIA CHICKEN STATION LIVER
1/3	cup	tomato paste
1	cup	water
1	cup	grated MAGNOLIA QUICKMELT CHEESE
1/2	tsp	iodized fine salt
1	tsp	pepper
1	tsp	sugar
1/2	tsp	Italian seasoning
1	tbsp	Worcestershire sauce
1	cup	fine and dry breadcrumbs

1/4	cup	MAGNOLIA GOLD BUTTER UNSALTED
1	pc	chicken bouillon cubes, crumbled
3	tbsp	MAGNOLIA ALL PURPOSE FLOUR
1-1/2	cups	water
1	cup	MAGNOLIA PURE FRESH MILK
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE

Procedure:

Preheat oven to 350°F.
Filling:
1. Melt butter in a saucepan.
2. Sauté garlic, onion and bell peppers.
3. Add ham, chicken and liver.
4. Cook, stirring for 2 minutes over moderate heat.
Add tomato paste and water. Mix well. Simmer for 2 minutes then add cheese.
Add remaining ingredients. Mix well and simmer for another 3 minutes. Remove from heat and let cool.
White sauce:
1. Melt butter in a saucepan over moderate heat.
2. Add chicken cube and mix well.
3. Add flour and mix to form a thick paste.
4. Slowly pour in water and milk, stirring constantly.
5. Add cheese.
6. Cook mixture, stirring constantly until thick.
Pour half of white sauce mixture onto the base of an 10 x 14" baking dish.
Wrap 2 tbsp of filling with a piece of lasagna noodle and roll like a lumpia/ jelly roll or fill pasta tubes. Do the same with the rest.
With seam side down, arrange rolled pasta in neat rows on top of white sauce. Top rolled pasta with the other half of white sauce.
Sprinkle with grated cheese and chopped parsley.
Bake in the oven for 20 minutes. Serve hot.

Makes 8-10 servings.

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