CANNELONI WITH SPINACH – CHICKEN FILLING
So-o-o-o good and so easy to make ahead. Just spread the crepes with filling and refrigerate till ready to pop in the oven.
FILLING:
10 to 12 prepared plain crepes
1 package (16 oz.) Seabrook Farms® Creamed Spinach
2 tablespoons cornstarch
2 eggs
2 cups (1 pint) farmer style cottage cheese
¼ teaspoon each, onion salt, nutmeg, garlic salt
Two 6 3/4-oz. cans boneless chicken or 11/2 cups cooked chicken meat
1 tablespoon butter or margarine, melted
Prepare spinach according to package directions. In 2-quart bowl mix cornstarch with eggs until smooth. Stir in cooked spinach a little at a time.
Add cottage cheese, all seasonings, and chicken.
Place a crepe, browned side down on a large heatproof platter, spread with filling until all filling is used; ending with a crepe.
Brush top with melted butter or margarine, cover with aluminum foil. Bake at 400 degrees F for 40 minutes.
SAUCE:
One 10 ¾ oz. can condensed cream of vegetable soup
½ cup light cream
¼ cup sherry wine (optional) or water
3 tablespoons each, grated onion, grated carrot, diced celery
1 tablespoon minced parsley
1/16 teaspoon ground thyme
½ cup grated Swiss Cheese
In a 1-quart saucepan combine soup and cream . Mix until smooth.
Stir in sherry wine or water, and all seasonings. Heat over low heat until vegetables are crispy tender. Do not allow to boil. Remove foil: pour sauce over crepes and sprinkle with cheeses. Return to oven, uncovered until cheese melts and browns lightly.
Yield: Makes 8 to 10 servings.