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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe from my mother-in-law's recipe box. Ingredients:
1/4 cup butter |
1/4 cup all-purpose flour |
2 cups chicken stock |
1/4 cup parmesan cheese, grated |
1/2 cup heavy cream |
1 (10 ounce) package chopped broccoli, thawed |
3 cups uncooked rigatoni pasta |
2 -3 cups cooked chicken |
Directions:
1. Preheat oven to 375 degrees.
2. Cook rigatoni according to package directions (I like al dente).
3. Pour cooked rigatoni into a greased 2-quart casserole.
4. Add the broccoli and chicken, combine gently.
5. In a saucepan, make the sauce.
6. Melt the butter in the saucepan over low to medium heat.
7. Add the flour gradually until smooth and bubbly.
8. Combine the chicken stock and heavy cream.
9. Add to the flour mixture.
10. Cook over low heat until thick.
11. Pour over casserole.
12. Add the parmesan cheese and brown in the oven, about 20 minutes.
13. If you feel the dish is too dry, you can add a can of cream of broccoli soup over the casserole.
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