72	oz.	uncooked fettuccini
9	lbs.	boneless chicken breast
1 1/2	cups	butter
6	cloves	garlic, minced
3	tsp.	black pepper
6	bunches	fresh broccoli, chopped
3	tbsp.	seasoned salt
48	oz.	sour cream
6	pints	heavy whipping cream
6	cups	half-and-half
4 1/2	cups	Romano cheese, freshly grated
4 1/2	cups	Parmesan cheese, freshly grated

Cook fettuccini aldente, drain, and set aside. Wash, drain and chop fresh broccoli. Cut chicken breasts into bite-sized pieces or cut crosswise into 1/2 inch wide slices. Heat butter, garlic and ground black pepper in a large skillet over medium heat. When the skillet is hot, add the chicken and broccoli to the skillet. Cook and stir until the meat is no longer pink in the center. Sprinkle the seasoned salt over the chicken and broccoli and toss to mix. Remove the skillet from heat and allow to cool. When chicken and broccoli are cool, sprinkle the grated cheeses over the chicken and broccoli and toss to mix well. Combine the sour cream, whipping cream, and half and half together in a separate bowl.

Place pasta in the bottom of a spray coated casserole or baking pan. Spread chicken mixture over pasta and toss gently to mix. Pour sauce over all. Cover the pan tightly and heat in 350 degree F. oven for about 30 minutes or until very hot. DO NOT bring to a boil or the sauce will curdle. Remove from oven and allow to sit a few minutes for pasta to absorb some of the sauce.

Serves 36