Chicken Tetrazzini

• 8 ounces fusilli
• 1 (10 ounce) packagefrozen baby broccoli spears, thawed
• 1 tablespoon butter or 1 tablespoon margarine
• 1 small onion, chopped (about 1/2 cup)
• 12 teaspoon salt
• 14 teaspoon cracked pepper
• 14 teaspoon dried thyme
• 14 teaspoon garlic powder
• 14 cup dry sherry
• 1 (10 3/4 ounce) can condensed cream of celery soup
• 1 12 cups milk
• 2 (10 ounce) packagesfully cooked carved chicken breasts (about 3 cups)
• 12 cup grated parmesan cheese
• 14 cup Italian seasoned breadcrumbs
• 18 teaspoon paprika

1. Position broiler rack 4 to 6 inches from heat source; preheat broiler.
2. Meanwhile, cook pasta according to package directions, adding broccoli during last 3 minutes of cooking time; drain and set aside.
3. Coat 3-quart baking dish with cooking spray.
4. In medium pot melt butter over medium heat.
5. Add onion, salt, pepper, thyme and garlic powder; cook until softened slightly, about 3 minutes.
6. Stir in sherry; cook 1 minute.
7. Stir in soup and milk; cook until mixture is bubbly, about 3 minutes.
8. Remove from heat.
9. In large bowl, combine with chicken, 1/4 cup parmwsan and reserved pasta mixture.
10. Transfer to baking dish.
11. Sprinkle with bread crumbs, paprika, and remaining parmesan.
12. Broil ntil top is golden, about 3 minutes.

fusilli, broccoli spears, butter, onion, salt, cracked pepper, thyme, garlic, sherry, condensed cream, milk, chicken breasts, parmesan cheese, italian seasoned breadcrumbs, paprika

Taken from www.food.com/recipe/chicken-tetrazzini-294625 (may not work)