2 lbs. fresh broccoli or 2 pkgs. frozen spears
2 c. cooked chicken in julienne strips
1 1/2 c. shredded Cheddar cheese
1 tsp. Worcestershire sauce
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
2 chicken bouillon cubes, dissolved in 2 c. hot water

Cook broccoli in small amount of water until tender. Drain and arrange in a 9x12x2 inch baking dish. Sprinkle with bite-size chicken pieces and set aside.

Melt butter over low heat, blend in flour and salt until smooth and bubbly. Gradually stir in bouillon until smooth. Remove from heat, stir in 1 cup cheese and Worcestershire. Pour over chicken. Sprinkle 1/2 cup cheese on top. Bake at 400 degrees for 20 minutes.