Today, we have a recipe submitted by Kaillie Fagan! Thank you so much, Kaillie, for submitting this recipe. Looks delicious!
Chicken Broccoli Tattrazini
2 large chicken breasts
8 oz. uncooked spaghetti, broken into thirds
16 oz. broccoli florets
3 tablespoons butter
¼ cup flour
2 cups milk
2 cups white cheddar shredded
1 can whole mushrooms (484g)
Heat oven to 350F. Grease 9×13 glass baking dish. Cook spaghetti as directed on package. Drain. Cover; set aside.
Cook breasts on stovetop. Fry in pan until cooked through. When cooked, let them cool, then cut into bite size pieces.
In a saucepan, melt 3 tablespoons of butter over medium heat. Stir in flour until smooth. Gradually add milk. I like to use a whisk for this step. Cooking and stirring until well blended. When mixture has boiled for a 10 minutes add 1 cup of shredded cheese. (White cheddar is optional, you can substitute for parmesan, mozzarella, marble, or orange cheddar if that is what you have on hand). Remove from heat when cheese is well incorporated.
Put cooked spaghetti on the bottom of the dish. Add chicken, broccoli, and mushrooms. Pour the cheese sauce all over. Sprinkle with the reserved 1 cup of cheese. Bake for 30 minutes or until mixture bubbles around the edges and is hot.