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
1/4 cup dry breadcrumbs
How to Make It
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.
Preheat oven to 450°.
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.
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 450° for 15 minutes or until golden brown.
Made with turkey thigh meat and it came out quite well. I added a hefty tablespoon of paprika to the sauce and crunchy toasted almonds on top. Made a great dish for a church potluck, though it's not a special occasion sort of meal. I did add garlic salt (and I think the problems some of indicated with blandness might be due to excessively low salt in the dish), Italian seasoned breadcrumbs on top, and crushed red pepper.
Though I didn't think this was a bad recipe, it lacked a lot of flavor. I found it to be bland. Maybe decreasing the amount of milk and broth and increasing the sherry or using a more flavorful wine like Madera would be better.
This is one of our favorite casseroles that seems more impressive than a regular casserole (my Dad requests it every Thanksgiving). A bit of a chore to put together, like any layered pasta dish, but really worth it. Tastes better the next day. I usually add extra broccoli (frozen works well, too) & definitely look for the sharp provolone, it gives a better flavor than parmesan. Warning: this makes a big casserole, which is part of why I make it during the holidays so we have help eating it.
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