Romano's Macaroni Grill Chicken Cannelloni

From: wookiemama

On Feb 10, 2008

From: Valerie's Kitchen

On Feb 2, 2008

Fantastic! I sprinkled some italian seasoning on my chicken and baked at 350 for 20 minutes before dicing. I omitted the sun-dried tomatoes and used a larger amount of marinara versus alfredo (about 2 to 1). The result was wonderful. Instead of lasagna noodles I used the large egg roll wrappers available in the produce section of my store. These worked beautifully and are a bit more delicate which is perfect for canneloni.

From: bluemoon downunder

On May 9, 2006

I made a double quantity of this deliciously flavoursome recipe, and have therefore been able to put some meals in the freezer. I made this almost exactly to the recipe. My only changes were to double the spinach and omit the sun-dried tomatoes (a personal taste preference: I find sun-dried tomatoes a bit sharp), and to add a small handful of toasted pine nuts to the cannelloni filling. We really enjoyed this, and it was very easy to make. Next time, I’ll add some garlic and some herbs, probably oregano and thyme. Thank you, KelBel!

From: PetiteChef in Pennsylvania

On Jul 10, 2006

Very good! I omitted the sun-dried tomatoes (don’t like) and the ricotta cheese (cut calories). To make the filling, I cut three small chicken breasts in half and boiled in a saucepan until done then diced it up. I microwaved frozen choppped spinach for about 5 minutes (3 min less than actual cook time) and then added 1/4 cup to the chicken. Added the cheese and spices, mixed well, then stuffed into store bought cannelloni shells. Do use quality brands for the sauce that top the cannelloni, it will matter. I used Bertolli Alfred Sauce w/aged parmesan and also their Marinara with burgundy wine. I have to mention that I cut the ricotta cheese to cut calories but it wasn’t missed at all. I think it might have been too rich for us if I had used it. For the filling, I also bought a block of mozzarella cheese and grated it myself for a more homemade taste. I highly recommend this dish! Thanks KelBel!