1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
1 tsp. curry powder
Dash of pepper
13 oz. evaporated milk
6 oz. mushrooms, sauteed
10 oz. frozen broccoli spears, cooked
3 chicken breasts, cooked and cut up in large cubes
4 oz. shredded Monterey Jack cheese

Melt butter in skillet. Saute onions and mushrooms. Stir in flour, salt, curry powder. Add 1/4 cup water. Blend in evaporated milk until thickens. Arrange broccoli and chicken in 8 x 8 or 9 x 9 inch pan. Pour sauce over. Top with cheese. Bake at 375 degrees for 15 to 20 minutes.