12 1/2 pounds uncooked spaghetti
12 1/2 pounds broccoli florets (frozen OK)
3/4 cups butter
12 1/2 pounds skinless, boneless chicken breast halves – cut into strips or the equivalent of canned chicken, drained
6 1/4 cups chopped onions
12 (10.75 oz.) cans reduced sodium cream of chicken soup
8 1/3 cups milk
8 1/3 cups water
12 (3 ounce) packages cream cheese, cubed & softened
9 1/3 cups grated Parmesan cheese

Directions:
1. Cook pasta in a large pot of boiling water for 4 minutes. Mix in the broccoli florets. Continue cooking 4 to 6 minutes, until spaghetti is al dente. Drain and transfer to a large bowl.
2. Melt the margarine in a skillet over medium heat, and cook the chicken and onions 5 minutes, until juices run clear and onions are tender. If using canned chicken, cook onions only. I would use the big braising pan at MTKO for this and additional steps.
3. Whisk into the chicken and onions the soup, milk, water and cream cheese until smooth. If using canned chicken add it after the mixture is smooth. Bring to a slow boil. Reduce heat to low and simmer for 5 minutes or until slightly thickened. Toss with the spaghetti and broccoli. Serve topped with Parmesan cheese.

Calories: 269
Sodium: 445 mg