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<blockquote data-quote="moreluck" data-source="post: 447353" data-attributes="member: 1246">Rigatoni Chicken Divan <ul>
<li data-xf-list-type="ul">1/4 cup butter</li>
<li data-xf-list-type="ul">1/4 cup all-purpose flour</li>
<li data-xf-list-type="ul">2 cups chicken stock</li>
<li data-xf-list-type="ul">1/4 cup parmesan cheese, grated</li>
<li data-xf-list-type="ul">1/2 cup heavy cream</li>
<li data-xf-list-type="ul">1 (10 ounce) package chopped broccoli, thawed</li>
<li data-xf-list-type="ul">3 cups uncooked rigatoni pasta</li>
<li data-xf-list-type="ul">2-3 cups cooked chicken</li>
</ul>
<ol>
<li data-xf-list-type="ol">Preheat oven to 375 degrees.</li>
<li data-xf-list-type="ol">Cook rigatoni according to package directions (I like al dente).</li>
<li data-xf-list-type="ol">Pour cooked rigatoni into a greased 2-quart casserole.</li>
<li data-xf-list-type="ol">Add the broccoli and chicken, combine gently.</li>
<li data-xf-list-type="ol">In a saucepan, make the sauce.</li>
<li data-xf-list-type="ol">Melt the butter in the saucepan over low to medium heat.</li>
<li data-xf-list-type="ol">Add the flour gradually until smooth and bubbly.</li>
<li data-xf-list-type="ol">Combine the chicken stock and heavy cream.</li>
<li data-xf-list-type="ol">Add to the flour mixture.</li>
<li data-xf-list-type="ol">Cook over low heat until thick.</li>
<li data-xf-list-type="ol">Pour over casserole.</li>
<li data-xf-list-type="ol">Add the parmesan cheese and brown in the oven, about 20 minutes.</li>
<li data-xf-list-type="ol">If you feel the dish is too dry, you can add a can of cream of broccoli soup over the casserole.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 447353, member: 1246"] Rigatoni Chicken Divan [LIST] [*]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 [/LIST][LIST=1] [*]Preheat oven to 375 degrees. [*]Cook rigatoni according to package directions (I like al dente). [*]Pour cooked rigatoni into a greased 2-quart casserole. [*]Add the broccoli and chicken, combine gently. [*]In a saucepan, make the sauce. [*]Melt the butter in the saucepan over low to medium heat. [*]Add the flour gradually until smooth and bubbly. [*]Combine the chicken stock and heavy cream. [*]Add to the flour mixture. [*]Cook over low heat until thick. [*]Pour over casserole. [*]Add the parmesan cheese and brown in the oven, about 20 minutes. [*]If you feel the dish is too dry, you can add a can of cream of broccoli soup over the casserole. [/LIST] [/QUOTE]

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