Debbie Fisher from Glen Burnie, Md. says:
This is one of our family's favorite meals. Even people who aren't crazy about broccoli like it!

Prep Time: 35 minutes
Cook Time: 25 minutes

Ingredients:

• 16 ounces uncooked rigatoni

• 3 garlic cloves, minced

• 5 Tbsp. butter or margarine

• 1/3 cup flour

• 1 tsp. salt

• 3 1/4 cups milk

• 1 Tbsp. vegetable or canola oil

• 7 cups broccoli florets

• 2 1/2 cups shredded part-skim mozzarella cheese, divided

• 2 cups cooked chicken, cubed

Directions:

Cook pasta according to package directions. Meanwhile, in a saucepan, saute garlic in butter over medium heat for 2 minutes. Stir in flour and salt until blended. Gradually add milk. Bring to a boil, cook and stir for 2 minutes or until thickened. Remove from heat, set aside.

      Add one inch of water to a large saucepan, add broccoli. Bring to a boil. Reduce heat, cover and simmer for 4-5 minutes or until crisp tender.
     In a 9x13 inch baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half the pasta and broccoli, 3/4 cup cheese, and all the chicken. Repeat layers with remaining ingredients, finishing with sauce and cheese. Cover and bake at 350 degrees for 25-30 minutes. Makes 8-10 servings.