1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. curry powder
1 (4 oz.) can sliced mushrooms
1 (13 oz.) can evaporated milk
1 (10 oz.) pkg. broccoli spears, cooked & drained
1 chicken, cooked & cut in lg. cubes
1 c. (4 oz.) Monterey Jack cheese, shredded

Melt butter in skillet, saute onion until transparent. Remove from heat. Stir in flour, salt, curry powder and dash of pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir in flour mixture. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir until sauce begins to thicken. Arrange broccoli and chicken on bottom of 9"x13" baking dish. Pour sauce over. Top with cheese. Bake at 375 degrees for 20 to 30 minutes or until it bubbles around edges. Cool 15 minutes before serving.