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CHICKEN AND BROCCOLI CASSEROLE

This is a good company casserole. It can be made ahead and frozen. I got the original recipe out of a cook book but have changed and added ingredients so I guess you could call it my own.





List of Ingredients



• 3 to 4 cups cubbed or shredded chicken, cooked
  
• 1/2 cups butter or margarine
  
• 1/2 cups flour
  
• 2 1/2 cups light cream or milk. (You may substitute 1 1/2 cup milk and 1 cup sherry, I like this combo the best.
  
• 2 1/2 cups chicken broth
  
• 3/4 cups grated sharp chedder cheese
  
• 1/2 cup grated Parmesan cheese
  
• juice of one lemon
  
• 1 Tablespoon prepared mustard
  
• 1 Tablespoon chopped parsley
  
• 2 Tablespoons finely chopped onion
  
• 2 1/2 teaspoon salt
  
• 1/ 4 teaspoon rosemary
  
• 3/4 cups mayonnaise
  
• 2 boxes (10 ounces) or fresh broccoli cut in bite size pieces
  
• 1 box of fresh mushrooms, quartered
  
• 1/2 pound spaghetti or noodles
  






Instructions



1. In top of double boiler melt the butter, blend in the floour. Slowly add the cream (or milk sherry mixture) and broth, stirring constantly. Add the grated cheese, parmesian cheese, and lemon juice. Season with the mustard parsley, onion salt, pepper and rosemary. Cook, stirring until thickened. Remove from heat and add mayonnaise. Cool completely. Do this step before anything else.
   
2. Cook the broccoli until tender crisp. Saute the mushrooms in a little butter. Add to the broccoli and set aside.
   
   
3. Cook the spaghetti or noodles until done.
   
4. In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350 degrees until bubbly. 30 to 45 minutes.