Ingredients
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20 ounces broccoli stems, thawed
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3 cups cooked chicken breasts, chopped
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2 ounces cheddar cheese, shredded
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1 1/4 cups skim milk
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1 teaspoon lemon juice
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1/2 teaspoon curry powder
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1/8 teaspoon pepper
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10 3/4 ounces cream of mushroom soup
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3 tablespoons all-purpose flour
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3 tablespoons water
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1/2 cup melba toast, finely crushed
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1 tablespoon butter, melted
Instructions
- Preheat oven to to 350 degrees.
- In a 13 x 9 x 3 inch baking dish, arrange broccoli spears in 2 rows with stalks facing toward the center.
- Spoon chicken on top of the stalks, and top chicken with cheese.
- Set aside.
- In a heavy saucepan, combine milk, lemon juice, curry powder, pepper, and cream of mushroom soup.
- In a small bowl, combine flour and water until combined.
- Add to soup mixture.
- Bring to a boil over medium heat, stirring constantly with a whisk.
- Cook until thickened, stirring constantly.
- Pour over chicken.
- In a small bowl, combine Melba toast crumbs and butter.
- Sprinkle over soup mixture.
- Cover and bake at 350 degrees for 2o minutes.
- Uncover and bake an additional 15 minutes.
- Let stand 10 minutes.