1 (10 oz.) pkg. frozen broccoli spears
1/4 c. butter
1/4 c. all-purpose flour
1 c. poultry broth
1/2 c. dry white wine
1/2 c. heavy cream
Salt and pepper
1/8 tsp. Worcestershire sauce
2 c. chopped poultry
1/3 c. grated (fresh) Parmesan cheese

Cook broccoli until barely tender; drain. Arrange in buttered 1 1/2 quart casserole. In separate saucepan, melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste, and Worcestershire sauce. Top broccoli with poultry; cover with sauce. Sprinkle with cheese. Bake, uncovered, in 425 degree oven for 15 minutes.

Suggestions: I usually double recipe ingredients and use broccoli and turkey in fuller amounts layering close together. Also, this makes two dishes of which I then cover with foil and freeze. Use when needed.