Method
Melt the butter in a median–sized saucepan and whisk in the flour and cook for 2–3 minutes.
Whisk in milk and bring to the boil (simmer for approx 5 minutes).
Whisk in the chopped tomatoes, salt and pepper and cook for 5 minutes.
Melt the butter in a skillet and sauté the onions until they are tender.
Add the mushrooms and cook until any moisture evaporates.
Add the chicken and broccoli and half of the cheese, salt and pepper.
Stir in 250ml of tomato cream sauce.
Fill the cooked cannelloni with chicken mixture. Arrange at the bottom of a baking dish and pour the sauce on top.
Sprinkle the cannelloni with the remaining cheese and bake in a preheated 180°C oven for 30–40 minutes until they start to bubble.