4 fresh broccoli flowerets, cooked
1/2 c. lowfat butter
3/8 c. Wondra or quick-mixing flour
1 1/2 to 2 c. turkey soup or consomme
1 1/4 c. skim milk
Salt, pepper and other seasonings
Worcestershire sauce
4 c. leftover cooked turkey or chicken
Grated Parmesan cheese
1 c. Chardonnay or dry white wine

Arrange broccoli in shallow 9x13x2 inch pan that has been sprayed or wiped with lowfat cooking oil or spray. Melt butter and stir in flour. Add soup, milk and wine. Cook, stirring constantly, until mixture is thickened and smooth. Stir in seasonings and continue to cook another 2-3 minutes. Lay turkey or chicken over broccoli in baking pan. Cover with wine and cream sauce. Sprinkle generously with Parmesan cheese. Bake at 400 degrees for 20 minutes or until bubbly. Serves 8.