CHICKEN CANNELONI WITH MUSHROOM FILLING

4 ounces cannelloni or manicotti shells
1/2 cup onion chopped
2 tablespoons butter or margarine
3 tablespoons flour
2 cups milk
1/2 cup dry white wine
1 cup mozzarella or swiss cheese
Chicken/Mushroom Filling (recipe follows)
dash ground nutmeg
1/2 cup parmesan cheese

Chicken Filling
2 whole medium chicken breasts
1 bay leaf
1/2 cup fresh mushrooms chopped
1/4 teaspoon dried basil crushed
1/3 cup onion finely chopped
1/4 teaspoon dried thyme crushed
1/8 teaspoon paprika
1/2 teaspoon salt
1 tablespoon butter or margarine
2 eggs beaten
1/2 cup parmesan cheese

Cook Pasta in boiling, salted water until tender; drain. Stir in flour; add milk all at once. Cook and stir until thickened and bubbly. Add wine. Stir in shredded cheese until melted.

FILLING:
In saucepan, combine chicken, bay leaf, and 2 cups of water; cover and simmer about 20 minutes. Remove meat; cool slightly. Discard skin and bones. Finely chop or grind chicken and set aside. In medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat; cook. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken. Use this filling to stuff cannelloni or shells. Yields 3 cups of filling.