Chicken Tetrazzini with Broccoli

Ingredients

• 0.1 teaspoon pepper black
• 4 cups broccoli florets ( 2 bunches)
• 3 cups chicken stock see 
• 4 cups meat from a rotisserie chicken cooked chopped
• 1 teaspoon basil dried
• 0.3 cup breadcrumbs dry
• 2 tablespoons cooking sherry dry
• 0.5 cup flour all-purpose
• 2  garlic cloves crushed
• 1 cup milk 2% reduced-fat
• 8 ounces mushrooms sliced
• 1 teaspoon oregano dried
• 3 ounces parmesan cheese fresh shredded grated
• 0.8 teaspoon salt 
• 12 ounces pasta like spaghetti uncooked
• 2 tablespoons stick margarine 

Equipment

• frying pan
• oven
• knife
• whisk
• baking pan
• measuring cup
• slotted spoon

Directions

1. Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain. Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat.
2. Drain; set aside.
3. Preheat oven to 45
4. Melt the butter in a large nonstick skillet over medium-high heat.
5. Add the mushrooms, oregano, basil, and garlic; saute 4 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Stir flour into mushroom mixture. Gradually add Chicken Stock and milk; stir well with a whisk. Bring to a boil, and cook 5 minutes or until thick, stirring occasionally.
6. Add cheese, sherry, salt, and pepper; stir well.
7. Remove from heat, and stir in chicken.
8. Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray. Top with 2 cups broccoli and half of chicken mixture. Repeat layers.
9. Sprinkle with breadcrumbs.
10. Bake at 450 for 15 minutes or until golden brown.