Chicken Tetrazzini With Broccoli

• 4 cups broccoli florets (about 2 bunches)
• 12 ounces uncooked spaghetti
• 2 tablespoons butter or stick margarine
• 3 cups sliced mushrooms (about 8 ounces)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 garlic cloves, crushed
• 1/2 cup all-purpose flour
• 1 cup 2% reduced-fat milk
• 3/4 cup (3 ounces) shredded sharp provolone or grated fresh Parmesan cheese
• 2 tablespoons dry sherry
• 3/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups chopped cooked chicken
• Cooking spray
• 1/4 cup dry breadcrumbs

1. Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat. Drain; set aside.
2. Preheat oven to 450u0b0.
3. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally. Add cheese, sherry, salt, and pepper; stir well. Remove from heat, and stir in chicken.
4. Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers. Sprinkle with breadcrumbs. Bake at 450u0b0 for 15 minutes or until golden brown.

broccoli florets, spaghetti, butter, mushrooms, oregano, basil, garlic, allpurpose, milk, provolone, sherry, salt, black pepper, chicken, cooking spray, breadcrumbs

Taken from www.myrecipes.com/recipe/chicken-tetrazzini-with-broccoli (may not work)