CHICKEN AND BROCCOLI AU GRATIN
1/4 cup margarine
1/4 cup chopped onion
1/4 cup flour
1 tsp. salt
1/2 tsp. curry powder (more if you love it!)
dash of pepper
8 oz. shredded Monterey Jack cheese
1 (4 oz.) can sliced mushrooms
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. frozen broccoli spears, cooked and drained
1 chicken, cooked, skinned and cut into large cubes {I use boneless, skinless,
chicken breasts}
Melt butter in skillet. Sauté onions until transparent. Remove from heat. Stir
in flour, salt, curry powder and pepper. Drain mushrooms, reserving the liquid.
Add enough water to the mushroom liquid to make 1/2 cup liquid. Gradually stir
into flour mixture in skillet. Blend in evaporated milk until smooth. Add
mushrooms. Cook and stir over medium
heat until sauce begins to thicken. Arrange broccoli spears and chicken on
bottom of a 13 x 9" baking dish. Pour sauce over top. Then top with the
shredded cheese. Bake at 375º F for 20 minutes, or until bubbly around
edges. Cool 15 minutes before serving. Makes 6 servings. You may substitute
fresh broccoli for the frozen if desired. If you hate to stew a chicken as much
as I do, you could also cook boneless parts and cut into cubes. This recipe is
quick and easy. One of those no fail things. Next time you cook chicken, cook
extra and have the meat in the freezer. Then it would be a REALLY quick dish!
And save any left-over chicken for this until you have enough.
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