Cheese Cannelloni

Prepare the lasagna noodles: Cook the noodles in a large pot with 3 liters of water for 5-7 minutes

Drain and place on a clean, damp cloth or a lightly oiled surface

Make the filling: Melt the butter or margarine and olive oil in a skillet

Fry the garlic and onion until golden brown and remove from heat

Process the chicken: Pulse the cooked chicken in a food processor until finely chopped

Mix with the sautéed onions, garlic, and fat

Combine the filling ingredients: Add the egg, milk, and seasonings to the chicken mixture and mix well

Assemble the cannelloni: Cut the lasagna noodles in half lengthwise (each piece should be 10-12 cm long)

Place 1 1/2 tablespoons of filling on each noodle and roll up into a cylinder

Place the filled cannelloni side by side in a baking dish, reserving some for later

Cover with plastic wrap or aluminum foil and refrigerate

Make the cheese sauce: Melt the butter or margarine in a large pot

Add the flour and gradually whisk in the chicken broth, heavy cream, salt, and black pepper, stirring constantly until thickened

Add the Parmesan cheese: Remove the sauce from heat and stir in 3/4 cup of grated Parmesan cheese

Let cool slightly before using

Bake the cannelloni: Preheat the oven to moderate temperature (170°C)

Arrange the reserved cannelloni on a baking sheet, leaving space between each piece

Bake at 170°C for 6-8 minutes or until golden brown and bubbly.