White Faux-sagna

• 1 c cooked diced or shredded chicken
• 1 c brocoli
• 1 c frozen spinach thawed and drained
• 1/2 lbs noodles cooked and drained

Sauce

• 1/4 c oil
• 1/4 c flour
• 2 c of milk
• 1 t italian seasoning
• 2 t garlic powder
• 1 t onion powder
• 1/2 t salt and pepper
• 1 T italian seasoning
• grated cheeze

Directions:

1. Cook noodles according to directions on package and drain.
2. Make roux by warming flour and oil in a skillet until thickened but not browned.
3. Add all remaining sauce ingredients.
4. Simmer stirring constantly until it thickens.
5. Set aside.
6. Combine meat, brocolli, and spinach with drained noodles.
7. Layer sauce, pasta mixture, and cheese (two layers) in 8x8 pan.
   
8. Bake uncovered at 350 for 20 minutes.

Option 2:
At step # 6/7 Toss it all together and pour into pan.
Continue to step #8