Chicken Divan

• 12 ounces uncooked spaghetti
• 6 cups fresh broccoli florets
• 4 cups 1% low-fat milk
• 1/2 cup all-purpose flour
• 1/2 cup finely chopped shallots
• 1 teaspoon olive oil
• 2/3 cup dry white wine
• 1 cup freshly grated Parmesan cheese
• 1 container from 1 (4.66-oz.) package concentrated chicken stock
• 1 teaspoon table salt
• 1 teaspoon freshly ground black pepper
• 4 cups shredded cooked chicken
• 1 cup (4 oz.) shredded white Cheddar cheese

1. Preheat oven to 375u0b0. Cook pasta according to package directions, adding broccoli during last 2 to 3 minutes of cook time.
2. Meanwhile, gradually whisk milk into flour in a bowl until smooth. Saute shallots in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes or until tender. Add wine, and cook 3 to 4 minutes or until reduced by half. Add milk mixture, and cook, whisking constantly, 7 to 8 minutes or until thickened and bubbly. Whisk in Parmesan cheese and next 3 ingredients until blended.
3. Drain pasta mixture well. Remove shallot mixture from heat, and stir in chicken, and hot cooked pasta mixture. Spoon into a lightly greased 13- x 9-inch baking dish; sprinkle with Cheddar cheese. Place dish on an aluminum foil-lined baking sheet.
4. Bake at 375u0b0 for 30 to 35 minutes or until golden brown and bubbly.

spaghetti, fresh broccoli florets, milk, allpurpose, shallots, olive oil, white wine, parmesan cheese, chicken stock, salt, freshly ground black pepper, chicken, shredded white cheddar cheese

Taken from www.myrecipes.com/recipe/chicken-divan-2 (may not work)