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CHICKEN AND BROCCOLI BAKE

Category:    Chicken, Casserole
Yield: 4 servings
 
      1 lb Fresh broccoli                    1/8 ts Poultry seasoning (optional)
      3 tb Butter or margarine                 2 c  Milk
      2 tb Finely chopped yellow onion     1 1/2 c  Cubed cooked chicken (or
      3 tb All-purpose flour                        -turkey)
    1/2 ts Salt                                1 c  Shredded Cheddar cheese
      1 pn Black pepper                   
 
  Preheat the oven to 350F.  Trim the leaves and coarse stems from the
  broccoli.  Cut the remaining stems and florets into bite-size pieces. Bring
  about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add
  the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain
  thoroughly in a colander, then transfer to an ungreased 1 quart casserole
  or an 8x8x2-inch baking dish.
  
  Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the
  onion and cook, uncovered, until soft, about 5 minutes.  Blend in the
  flour, salt and pepper, and the poultry seasoning if used, to make a smooth
  paste.  Gradually add the milk and cook over medium heat, stirring, until
  thickened, about 5 minutes.
  
  Add the chicken to the sauce, then pour the mixture over the broccoli.
  Sprinkle the cheese over the top of the casserole.  Bake, uncovered, for 15
  minutes.
  
  Makes 4 servings of 380 calories each.
  
  [ Reader's Digest Quick, Thrifty Cooking; 1985 ]
  
 

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