Cheesy Chicken Spaghetti worth adding to recipe list

You can never have too many casserole recipes, right?

Here’s a tip: Omit browning of chicken and add about 2 cups of rotisserie chicken, boned and cubed.

Cheesy Spaghetti Chicken Casserole

8 ounces whole-wheat spaghetti

1 tablespoon olive oil

8 ounces boneless, skinless chicken breasts, cut into ½inch cubes

½ cup chopped yellow onion

4 ounces button mushrooms, sliced thin

2 cups frozen broccoli florets

2 tablespoons butter

2½ tablespoons all-purpose flour

1¼ cups reduced-sodium chicken broth

1½ cups 1 or 2 percent milk

½ teaspoon dried or rubbed sage leaves

2 tablespoons brandy or

Marsala (optional)

1 cup shredded Swiss cheese

¼ cup shredded parmesan

Heat oven to 375 degrees. Coat a 2-quart oblong baking dish (about 11-by-7 inches) with nonstick spray; set aside.

Cook spaghetti according to package directions and drain.

Heat olive oil in a large skillet, over medium high heat. Add chicken and cook, stirring frequently, until chicken is browned and fully cooked, about 5 minutes. Remove chicken and set aside. Add onion, mushrooms and broccoli to skillet.

Cook, stirring frequently, until onion is tender. Remove from skillet and set aside.

Add butter to skillet and melt. Stir in flour, blending until smooth and continue to cook, stirring constantly, about 30 seconds. Add chicken broth, milk, sage and brandy and stir until mixture is smooth and comes to a simmer. Add chicken and vegetables to sauce.

Toss with Swiss cheese and spaghetti. Pour into prepared baking dish. Sprinkle evenly with parmesan cheese.

Bake, uncovered, 25 to 30 minutes until slightly browned and bubbly. Allow to stand for 10 minutes before serving. Makes 4 to 6 servings. Nutrition information: Each (of four) servings contains approximately 565 calories,

40 g protein, 23 g fat, 57 g carbohydrate, 85 mg cholesterol, 328 mg sodium and 7 g fiber.