11 Reviews of Romano's Macaroni Grill Chicken Cannelloni

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: Cooks4_6

On Aug 19, 2006

I found this recipe to be simple to make and wonderful to eat! I made the recipe exactly as it calls for and would not change a thing. I like sun dried tomatoes, but don't like it when their flavor overpowers a dish. I did not think they did in this recipe. Very good!

From: Family of four

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!

From: NavyBrat913

On Oct 16, 2007

I have made this recipe before, and it is spot on to the Macaroni Grill version. The ONLY things I change are making my own homemade sauces (homemade marinara and an asiago cream sauce, which the restaurant uses)and subbing diced roma tomatoes for the sundried tomatoes, I am not a big fan of those. Also, if you have a blender or food processor, put the chicken in there instead of dicing it, it comes out much closer in texture to the restaurant version. If you prefer it chunky, follow this, it's all about what you like!

From: Melissa Bell

On Mar 21, 2007

Excellent, and tastes just like the restaurant version. I would recommend cooking the spinach before combining into the mix.

From: MikesWife115

On Oct 14, 2007

This was a fabulous copy of Macaroni Grill's version- always my favorite when I go there (this sauce is also a perfect copy)! I loved it with sun-dried tomatoes, but ommitted them the second time I made this (hubby is not a fan of them). I doubled the spinach and added some Italian seasoning. This amount made a double batch for us, so I was able to cover one tray with foil and freeze it. Tow weeks later I pulled it out for an easy dinner, and it cooked up just as well as the original night's tray! Thanks SO much for sharing this one!

From: Nicklynne :)

On Oct 27, 2006

I used the pre-cooked chicken strips in the meat case - this was excellent!!

From: Lorelei B.

On Aug 30, 2007

This was fabulous! I made several changes, because the recipe I was actually hoping to duplicate was Maggiano's Chicken Spinach Manicotti. I doubled the chicken and spinach and eliminated the tomatoes and marinara. I poached and shredded the chicken, and blanched the spinach in boiling water for 20-30 seconds until wilted. I also added about 1/2 cup of asiago/romano/parmesan shredded cheese mixture to the filling. I made my own alfredo sauce, and topped with the 3 oz. Parmesan plus another 3 oz. of the asiago/romano mix. Again, I made a lot of changes but the recipe was a great base and it turned out really wonderful. I think it was even better than the restaurant version!

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: Chef #1002124

On Oct 25, 2008

This is my favorite dish at Macaroni Grill, and when I found this recipe and tried it - with no changes - it was phenomenal! It is very rich, so a little goes a long way. This served with a nice herb foccacia bread and a side salad is a fantastic meal. My husband had one bite and asked when I was going to make it again!