Preheat the oven to 400º. Place the cooked chicken in a blender or food processor and blend until finely minced (ground). Transfer to bowl.

Place the mushrooms, garlic, parsley and tarragon in the food processor and blend until finely minced. Add to the chicken mixture.

Thoroughly beat the mushroom mixture into the chicken, then add the egg, salt and pepper and lemon juice to taste, and mixed together well.

If necessary, cook the cannelloni in plenty of salted boiling water according to the instructions on the packet, then drain well on a clean dish towel

Place the filling in a piping (pastry) bag fitted with a large plain nozzle. Use this to fill each tube of cannelloni once they are cool enough to handle. What

Lay the field cannelloni tightly together in a single layer in a buttered shallow oven proof dish. Spoon over the tomato sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley.