1/4 c. butter
3/4 lb. cooked, diced chicken
8 oz. cooked broccoli spears
2 tbsp. whole wheat flour
1 1/4 c. chicken stock
1 sm. can evaporated milk
1/2 c. grated cheese
Seasoning to taste
1/2 c. whole wheat bread crumbs
1/2 c. chopped nuts

1. Grease a shallow oven proof dish.

2. Cover bottom with the chicken and top with broccoli.

3. Melt the remaining butter in a pan. Stir in flour and cook 1 minute.

4. Slowly add chicken stock, beating well to avoid lumps. Allow to thicken.

5. Take off heat. Add the evaporated milk and half the grated cheese.

6. Put back on the heat until cheese is melted. Season. Pour the sauce over broccoli and chicken.

7. Mix the remaining cheese, bead crumbs and nuts together and sprinkle on top.

8. Bake at 350 degrees for about 15 minutes, until bubbly and brown.