Preheat the oven to 200 degrees C.
Place a large sauté pan over medium heat and add oil. Once the oil is hot, add the onion, garlic, green onions and sauté until tender, about 3 minutes. Season with salt and pepper.
In a large bowl, combine the chicken, cheese, red kidney beans, cream cheese, sautéed mixture and hot sauce together.
Prepare a baking dish or roasting pan (the right size for fitting the cannelloni tubes) and pour in the tomato sauce with a pinch of salt.
For the white sauce, in a medium sauce pan on medium heat mix the cooking cream with half the Parmesan and sprinkle some salt and pepper and leave for 5 minutes while stirring.
Using a teaspoon, fill the cannelloni tubes with the chicken mixture- and place them in a single layer on top of the tomato sauce. Spoon the white sauce evenly over the top. Season with black pepper, sprinkle over the remaining Parmesan and tear over the mozzarella.
Bake in the preheated oven for 30 to 40 minutes, or until golden and bubbling on top.