Chicken and Broccoli Tetrazzinni

 

Ingredients:

1 package of spaghetti, broken in half and cooked al dente

4 cups of broccoli, cooked

½ chicken, cubed and cooked

2 Tablespoons butter

7 Tablespoons flour

1 teaspoon salt

2 Cups of chicken broth

1 Cup of milk

½ Cup of Parmesan Cheese

1 Cup of Mozzarella, shredded

 Instructions:

Preheat the oven to 400 degrees.  In a large saucepan melt the butter over medium heat.  Add the flour and salt and stir to combine.  Cook the butter and flour mixture for 1 to 2 minutes.  Gradually whisk in the chicken broth to the butter mixture.  Stirring constantly, gradually bring the mixture up to a boil, turn down the heat, and then simmer for 2 minutes until the mixture thickens and then remove from heat. 

When the noodles are done cooking, mix them together with the broccoli.  Spread the cooked spaghetti and broccoli mixture in the bottom of a greased 9x13 inch baking dish.  Pour half the sauce over it. Top with the chicken and then drizzle the remaining sauce over the top. 

In a separate bowl, whisk together the milk and Parmesan cheese.  Pour over the top of the spaghetti mixture.  Top with Mozzarella cheese. 

 Cover and bake until hot and bubbly, about 25 minutes.  Remove the foil and bake for an additional 5 minutes until the cheese is slightly browned.  Let the tetrazzini cool in the pan for 10 minutes before serving.

 

Recipe Credit:  Adapted from – www.blessthismessplease.com