8 servings

We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyére, Swiss, or Parmesan, will do.

How to Make It

Step 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.

Step 2

Preheat oven to 450°.

Step 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.

Step 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 450° for 15 minutes or until golden brown.

Ratings & Reviews

EllenDeller's Review

September 27, 2014
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.

lwright311's Review

July 05, 2013
My husband and I LOVED this casserole. I used Asiago cheese and cut the recipe in half in 8x8 dish. I also used marsala wine instead of sherry. Taste the sauce to get the seasoning right.

mrsphoenix's Review

December 29, 2011
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.

LilMamaCass's Review

December 03, 2011

stacylynn's Review

November 18, 2011
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.