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Chicken and Broccoli Casserole




Source of Recipe


Posted by Nalani at the Recipe Circus.


Recipe Introduction


**Note: This is a good company casserole. It can be made ahead and frozen.


List of Ingredients




3 to 4 cups cubed 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 cheddar cheese
1/2 cup grated Parmesan cheese
juice of one lemon
1 Tblsp. prepared mustard
1 Tblsp. chopped parsley
2 Tblsp. finely chopped onion
2-1/2 tsp. salt
1/4 tsp. rosemary
3/4 cups mayonnaise
2 boxes (10 oz.) frozen or fresh broccoli, cut in bite size pieces
1 (8 oz.) pkg. fresh mushrooms, quartered
1/2 lb. spaghetti or noodles


Recipe



In top of double boiler melt the butter, blend in the flour. Slowly add the cream (or milk/sherry mixture) and broth, stirring constantly. Add the grated cheese, Parmesan 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.
Cook the broccoli until tender crisp. Sauté the mushrooms in a little butter. Add to the broccoli and set aside.
Cook the spaghetti or noodles until done.
In a large casserole arrange layers of spaghetti, chicken, broccoli/mushrooms, and pour the sauce over all. Bake uncovered, in a 350° F. oven until bubbly, about 35 to 45 minutes.