Chicken Tetrazzini

This stuff is soooooooo good, you have to give it a try. Again, inspiration for this recipe came from Hillbilly Housewife.

1/2 c. margarine
1 onion finely chopped
sliced mushrooms (however many you like, fresh or canned)
frozen broccoli (however much you like, or you can leave out if you wish)
garlic (minced or powder, whatever you have, about 1 clove or 1 tsp.)
1/3 c. flour
1 and 1/2 cups chicken broth
1 and 1/2 cups milk
2 cups chopped cooked chicken
salt to taste
pepper to taste
8 oz. pasta (spaghetti, linguine, corkscrew, bowtie, or penne work well)
parmesan cheese to sprinkle on top

Melt the margarine with the onion, mushrooms, and garlic in a saucepan. Start cooking pasta as per directions. Saute onion/mushroom/garlic mixture until onions are tender. Add the flour to the onion mixture and stir until well combined. Add the chicken broth and the milk. Bring to boiling and boil for one minute. Add the chicken, broccoli, salt, and pepper to taste. Cook and stir until heated through. Add the cooked and drained pasta and mix well. Dump all of it into an oiled 9x13 dish. Sprinkle with parmesan cheese. Bake at 350 for half and hour or so.