Chicken Cannelloni

I was flipping through the pages of a magazine this afternoon and saw an advertisement for an italian frozen meal. It was not anything I had attempted to make before, or even seen a recipe for. So I went in search. I found a recipe that looked pretty good and changed a few things. My husband had requested teriyaki chicken for dinner, but this just looked too good to pass up. After we finished eating, he said he was very glad that I did not make the teriyaki chicken. Thanks, honey!

Sauce:

1/4 c. (1/2 stick) butter

1 clove garlic, crushed

1/4 c. flour

1 tsp. instant chicken bouillon

1/8 tsp. white pepper

2 c. light cream or half and half

1/2 c. combined grated Parmesan and Romano cheese

Cannelloni:

8 manicotti shells

2 tbsp. butter

3 tbsp. sliced green onion

8-10oz. frozen chopped spinach, thawed and well drained

2 c. finely chopped chicken

1/2 c. combined grated Parmesan and Romano cheese

2 eggs, beaten

3/4 tsp. Italian seasoning

1/4 tsp. pepper

Sauce: saute garlic in butter 3 minutes. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese until melted (set aside).

Cannelloni, boil shells according to package directions. Rinse and drain. Meanwhile, saute onion in butter until tender (about 3 minutes). Remove from heat; stir in remaining ingredients.

Preheat oven to 350 degrees. Fill shells. Place in buttered 2 quart rectangular baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes. Then broil several inches from source of heat about 5 minutes or until sauce becomes golden and bubbles (serve immediately).