Chicken Cannelloni

 A little heavy on the Bechamel Sauce, I think next time I would half it.

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 lb ground chicken
• 3 rashers bacon, chopped
• salt, pepper to taste
• 3 tbsps grated parmesan cheese
• 2/3 cup butter
•  3/4 cup flour
•  4 cups milk
• 1/8 tsp nutmeg
• 2 eggs, beaten
• 1/4 cup grated parmesan cheese
• 1 cup tomato pasta sauce
• 1/2 cup water
•  cannelloni tubes
• grated parmesan to sprinkle on top

1. Preheat oven to 350°F
2.  Heat oil in a large pan, add onion and saute 2 mins
3. Add ground chicken and bacon, stir until browned and cooked
4. Remove from heat
5. Add parmesan, salt and pepper
6. Set aside
7. Make a bechamel sauce by melting the  2/3 cup of butter in a saucepan, add flour and stir 1 minute
8. Remove from heat, gradually add milk, stirring well
9. Return to heat, stir until sauce thickens and boils
10. Remove from heat
11. Stir in seasonings, cheese and eggs
12. Fill cannelloni with chicken mixture
13. Grease a large oven dish
14. Mix pasta sauce and water together and spread half on the base of the baking dish
15. Place cannelloni in 2 rows in the dish
16. Pour the remaining pasta sauce over the top of the cannelloni
17. Pour the bechamel sauce over the top, spread evenly
18. Sprinkle with a little more parmesan
19. Dot with 2 tsp butter
20. Bake 30-35 minutes or until golden brown
21. Serve hot with a tossed salad