Chop up some chicken breasts, mushrooms and spinach.
Toss the chicken into a big skillet and fry in butter. Add Italian Seasoning
of your choice.
Add mushrooms shortly thereafter.
I salted and cayenned at this point.
Add spinach when chicken is almost cooked.
This should make a nice looking filling.
Shred some mozza and sprinkle on top of filling. I use lots.
Mix in.
Let cool until it can be handled and inset into Cannelloni shells.
Put shells into a casserole with a sun dried tomato sauce and bake 350F for
an hour or so.
Eat and enjoy.
Yummy with a Gabbiano Chianti.
William Robb
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