Chicken Cannelloni With Mushroom Filling

PASTA: Cook pasta in boiling, salted water until tender, then drain.

SAUCE: Saute the onion in the butter until soft. Stir in flour and then add milk all at once. Cook and stir until thickened and bubbly.

Add wine. Stir in shredded cheese until melted.

FILLING: In a saucepan, combine chicken, bay leaf, and the water. Cover and simmer for about 20 minutes. Remove meat and cool slightly.

Discard skin and bones. Finely chop or grind chicken and set aside.

In a medium saucepan, cook mushrooms, onion, basil, thyme, paprika, and salt in butter or margarine until vegetables are tender. Remove from heat. Blend in eggs, Parmesan cheese, and chopped or ground cooked chicken.

Stuff the cooked shells with the chicken-mushroom filling. Place the filled shells in a baking dish and top with the sauce. Bake at 350 degrees F for 30 minutes or until the sauce is bubbly. Serve hot.