You may also like
Categories:
butter onions flour salt curry powder pepper mushrooms milk frozen broccoli chicken shredded Monterey Jack cheese
Viewed: 41 - Published at: 4 years agoIngredients
- 1/4 c. butter or margarine
- 1/4 c. chopped onions
- 1/4 c. flour
- 1 tsp. salt
- 1/2 tsp. curry powder
- dash of pepper
- 1 (4 oz.) can sliced mushrooms
- 1 (13 oz.) can Pet evaporated milk
- 1 (10 oz.) pkg. frozen broccoli spears, cooked and drained
- 1 chicken, cooked and cut in large cubes
- 1 c. 4 oz. shredded Monterey Jack cheese
Method
- Melt
- butter
- in skillet.
- Saute onions until transparent; remove
- from heat. Stir in flour, salt, curry powder and pepper. Drain
- mushrooms,
- reserving
- liquid.
- Add water
- to juice to make 1/2 cup liquid.
- Gradually add to 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-inch baking dish.
- Pour sauce over; top with cheese. Bake at
- 375°
- for
- 20 minutes
- or until bubbly around edges. Cool 15 minutes before serving.
- Serves six persons.
