13 December 2012,23:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
50 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Melt the butter in a saucepan, sprinkle in the flour and stir over a moderate heat for 1-2 minutes. Remove from the heat and add half the milk, a little at a time, beating vigorously after each addition.
  • Return the pan to the heat and bring to the boil, stirring. Lower the heat and simmer, stirring, for about 5 minutes until very thick and smooth.
  • Remove the pan from the heat and transfer half of the sauce to a bowl.
  • Add one-third of the grated Cheddar to the sauce in the bowl with the chicken, sweet corn, half the nutmeg, and salt and pepper to taste. Stir well.
  • Over a moderate heat, gradually beat the remaining milk into the sauce in the pan.
  • Bring to the boil and simmer, stirring, for 5 minutes until thick and smooth.
  • Add half of the remaining cheese, the remaining nutmeg, and salt and pepper to taste and stir until the cheese melts. Remove the pan from the heat.
  • Pour about one-third of the sauce into a large ovenproof dish and spread evenly, with a teaspoon, fill the cannelloni tubes with the chicken mixture.
  • Place the tubes in a single layer in the dish. Pour over the remaining sauce and sprinkle with the remaining cheese and the paprika.
  • Bake in a preheated oven for 30-35 minutes until bubbling and golden.
  • Serve hot, with a mixed salad.


  • 100 grams butter
  • 100 grams plain flour
  • 1 liter milk
  • 250 grams Cheddar cheese, grated
  • 500 grams boneless, skinless cooked chicken, shredded
  • 100 grams canned sweet corn kernels
  • 1 teaspoon freshly grated nutmeg
  • 20 cannelloni tubes
  • Good pinch of paprika
  • Salt and pepper

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