Combine chicken, cheese, walnuts, breadcrumbs and spinach in a large bowl. Add cream, nutmeg and season to taste.
Dip a lasagne sheet into hot water to soften. Cut sheet in half to make 2 squares. Spread 1/6 of the chicken mixture along one edge of the sheet and roll up to enclose filling. Repeat with remaining lasagne sheets and chicken mixture to make 6 cannelloni.
Spread ¼ cup Prodivore d'Italia Sauce in the base of a 30cm x 20cm lightly greased baking dish. Place cannelloni, seam side down into dish. Spread remaining pasta sauce over the cannelloni and sprinkle with remaining cheese.
Bake in a preheated oven at 180°C for 30 minutes or until cheese is golden and bubbling. Serve with a crisp salad and crusty bread.
Cannelloni can be assembled a few hours ahead and refrigerated prior to cooking.