Chicken Cannelloni Recipe | MAGGI® Arabia

Chicken Cannelloni

A must-try recipe for lasagna lovers. Chicken, sautéed vegetables and cheese rolled and baked to perfection.


  • 12 cups water or 3 litres
  • 18 dried lasagna sheets
  • 1 tablespoon vegetable oil
  • ½ kg chicken breast fillets, cut into thin long strips
  • 2 medium carrots, peeled and cut into thin long strips
  • 1 tablespoon coriander leaves, finely chopped
  • 1 teaspoon dried coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cinnamon
  • Orange zest, half small piece only
  • 1 cube MAGGI® Chicken Bouillon, dissolved in ½ cup of water
  • 150 g cheddar cheese, cut into 18 thin finger size sticks
  • 3 medium tomatoes, chopped
  • For the béchamel sauce:
  • 4 cups milk or 1 litre
  • 1 sachet MAGGI® Béchamel Mix
  • 1 cup mozzarella cheese, grated

How to Prepare

  1. Bring water to boil in a large saucepan and cook lasagna sheets. Remove from heat, place on a tray and cover with cling film.
  2. Heat oil in a pan, sauté chicken, carrots, leek, fresh and dried coriander, turmeric powder, cinnamon powder, MAGGI® Chicken Bouillon cubes, orange zest and cook until tender all the vegetables are tender. Remove from heat and set aside.
  3. Bring 1 cooked lasagna sheet, spread a spoon of the chicken mixture on, add 1 cheddar cheese stick and roll the lasagna sheet tightly to form a flute shape. Place the lasagna rolls in a large oven tray.
  4. Spoon the chopped tomatoes over the lasagna rolls.
  5. In a saucepan, mix the milk with MAGGI® Béchamel Mix, bring to boil and cook for 2 mins until sauce thickens.
  6. Pour the béchamel sauce over the lasagna rolls and top with grated mozzarella cheese.
  7. Bake in a 180°C oven for 30-35 mins until the cheese becomes golden brown.

Nutritional Info

Energy: 777.00 Kcal
Protein: 52.00 g
Carbohydrate: 78.00 g
Fats: 28.00 g

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