- News Team (349) Apply News Team filter
- Recipe Team (136) Apply Recipe Team filter
- Karen McNew McGuire (66) Apply Karen McNew McGuire filter
- Laura Mitchell (66) Apply Laura Mitchell filter
- Katherine Cork (51) Apply Katherine Cork filter
- Patrick Dunham (37) Apply Patrick Dunham filter
- Hannah Cline (31) Apply Hannah Cline filter
- Angela Charlton R.D.-N. (14) Apply Angela Charlton R.D.-N. filter
- Brooks Michael (7) Apply Brooks Michael filter
- Huong Fralin (6) Apply Huong Fralin filter
- Dr. Jeremy Llavore (5) Apply Dr. Jeremy Llavore filter
- Emily Duncan (3) Apply Emily Duncan filter
- Ana Campbell (1) Apply Ana Campbell filter
- Benjamin B. Cable M.D. (1) Apply Benjamin B. Cable M.D. filter
Creamy Chicken and Broccoli Tetrazzini
Easy
Servings: 8
Prep: 30 minutes
25-30 minutes
Summary
Summary: XXXX
Warm up a rainy weekend with this hearty dish from Earth Fare and food blogger Claudia Laffin that features broccoli, a low-calorie vegetable that is a good source of lots of different vitamins and minerals. Choose whole-wheat noodles for extra fiber and B vitamins.
This recipe can easily be halved to serve fewer people, or freeze some of it to use another time!
Reprinted with permission from Earth Fare. View more great recipes at earthfare.com/recipe.
Ingredients
Ingredients: XXXX
1 16-ounce package spaghetti
1 medium onion
¼ cup butter, cubed
3 tablespoons all-purpose unbleached flour
1 cup chicken broth
4 cups milk
2 cups cubed or shredded cooked chicken
½ cup crumbled cooked bacon
1 teaspoon salt
½ teaspoon pepper
2 cups broccoli florets
½ cup shredded parmesan cheese
½ cup fontina cheese
¼ cup parsley (optional topping)
hot sauce (optional topping)
Preparation
Preparation: XXXX
- Preheat oven to 375 degrees. Cook your spaghetti according to the package directions.
- In a large, deep skillet, sauté the onion in butter until soft. Stir in the flour until well blended.
- Whisk in chicken broth until smooth, about 2 minutes, then slowly whisk in the milk.
- Bring it to a boil, and cook until thickened, stirring occasionally, for about 5 – 10 minutes. Stir in the chicken, bacon, salt and pepper.
- Stir in your drained cooked spaghetti, parmesan cheese and broccoli florets. You want it nice and creamy, so add more milk if needed.
- Grease a 13 x 9 inch baking dish, or 2 smaller ones to fit all ingredients. Pour mixture into baking dish(s) and top with shredded fontina cheese.
- Cover and bake 25–30 minutes. Broil for the last 5 minutes to get the top nice and crispy brown, if you want.