Hearty Chicken & Cheese Spaghetti Casserole

Preheat the oven to 450°F (230°C). Lightly coat a large baking dish with cooking spray and set aside.

Cook the spaghetti in a pot of boiling salted water according to package directions, then drain and set aside.

Season the chicken pieces with herbs de Provence, salt, and black pepper.

In a skillet, heat the olive oil and cook the garlic and onion until fragrant and softened. Add the seasoned chicken and cook until golden brown and cooked through. Transfer to a plate and set aside.

In the same skillet, melt the butter, then whisk in the flour until smooth.

Gradually add the milk and chicken broth to the skillet, whisking constantly until smooth.

Stir the sauce over medium-high heat until slightly thickened, then reduce the heat.

Add 1 cup mozzarella cheese and 1/2 cup Parmesan cheese to the sauce, then season with salt, pepper, and nutmeg.

Remove the sauce from heat, and toss in the cooked chicken, pasta, and half of the chopped parsley.

Transfer the mixture to the prepared baking dish, and sprinkle with the remaining 1 cup mozzarella cheese and 1/2 cup Parmesan cheese.

Bake for 15-20 minutes until the cheese melts and begins to brown.

Let the casserole stand for 10 minutes, then garnish with the remaining chopped parsley and serve.