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milk frozen broccoli spears chicken shredded Monterey Jack cheese butter onion flour curry powder pepper mushrooms
Viewed: 40 - Published at: 3 years agoIngredients
- 1 tall can milk
- 1 (10 oz.) pkg. frozen broccoli spears
- 1 chicken, cooked and deboned
- 1 c. shredded Monterey Jack cheese
- 1/4 c. butter
- 1/4 c. chopped onion
- 1/4 c. flour
- 1 tsp. curry powder
- dash of pepper
- 1 (4 oz.) can sliced mushrooms
Method
- Melt butter in skillet; saute onion until transparent.
- Remove from heat.
- Stir in flour, salt, curry powder and pepper.
- Drain mushrooms, reserving liquid.
- Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet.
- Blend in milk until smooth.
- Add mushrooms.
- Cook and stir over medium heat until thick.
- Arrange broccoli and chicken on bottom of a 9 x 13-inch pan.
- Pour sauce over.
- Top with cheese.
- Bake at 375° for 20 minutes or until bubbly.
- Cool for 15 minutes before serving.
