Chicken Casserole Recipe
Ingredients
| Frozen chopped broccoli | 10 Ounce | |
| Butter/Margarine | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 1⁄4 Cup (4 tbs) | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Lemon pepper | 1⁄2 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Spaghetti | 7 Ounce, cooked, drained | |
| Cut up cooked chicken/Cut up cooked turkey | 2 Cup (32 tbs) | |
| Canned sliced mushrooms | 3 Ounce, drained | |
| Sliced ripe olives | 1⁄2 Cup (8 tbs) | |
| Dry bread crumbs | 1⁄2 Cup (8 tbs) | |
| Butter/Margarine | 1 Tablespoon, melted |
Nutrition Facts
Serving size
Calories 420 Calories from Fat 180
% Daily Value*
Total Fat 20 g31.3%
Saturated Fat 9.5 g47.6%
Trans Fat 0 g
Cholesterol 69.9 mg23.3%
Sodium 839.1 mg35%
Total Carbohydrates 40 g13.2%
Dietary Fiber 1.9 g7.7%
Sugars 4.5 g
Protein 22 g44.2%
Vitamin A 37.9% Vitamin C 72.5%
Calcium 15.1% Iron 15.1%
*Based on a 2000 Calorie diet
Directions
Melt 1/4 cup butter in large saucepan over low heat.
Stir in flour and seasonings.
Cook over low heat, stirring constantly, until mixture is smooth and bubbly.
Remove from heat; stir in broth and milk.
Heat, stirring constantly, until sauce boils.
Boil and stir 1 minute.
Stir in spaghetti, chicken, broccoli, mushrooms and olives.
Pour into ungreased baking dish, 8X8X2 inches.
Toss crumbs in melted butter; sprinkle crumbs on top.
(Can be baked immediately.) Cover and refrigerate.
Chef
