Recipe: Chicken Alfredo Casserole

Chicken Alfredo Casserole

6 ounces fettuccine or medium noodles, cooked and drained
3 tablespoons butter or margarine
3 tablespoons flour
1/2 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/4 cups milk
3/4 cup parmesan cheese, divided
2 1/4 cups chopped cooked chicken
1 (10 ounce) package frozen broccoli cuts, thawed

Cook pasta according to package directions: drain and set aside.

Sauce:
In large saucepan, melt butter or margarine. Stir in flour, basil, salt, and pepper. Add milk all at once. cook and stir until thick and bubbly. Stir in 1/2 cup parmesan cheese; cook and stir one minute more. Remove from heat.

Stir in chicken, 1/2 cup Parmesan cheese, and well drained broccoli. Add pasta and toss to coat.

Place chicken mixture in greased 7 x 12 x 2 inch baking dish. Cover with foil.

Bake at 350F for 20 minutes.

Remove foil. Sprinkle 1/4 cup Parmesan cheese.

Bake, uncovered for 5 to 10 minutes more or until heated through.