2 pkgs. frozen broccoli
4 chicken breast halves
1/4 tsp. salt
1/4 tsp. pepper
1 c. water
2 tbsp. butter
2 tbsp. flour
1 c. skim milk
1 egg yolk, beaten
1/2 tsp. grated lemon
1 tbsp. lemon juice
2 tbsp. mayonnaise
Vegetable cooking spray
2 tbsp. grated cheese

Cook broccoli according to package directions. Drain and set aside. Place chicken, salt, pepper and water in a saucepan; bring to boil, cover and simmer 15 to 20 minutes. Drain, reserving 1/2 cup broth. Bone and chop chicken. Melt butter in small saucepan over low heat; add flour, stir until smooth. Cook 1 minute, stirring constantly.

Gradually stir in milk and chicken broth; cook over medium heat, stirring with wire whisk, until thick and bubbly. Combine egg yolk, lemon and lemon rind in small bowl. Gradually add to flour mixture. Cook 1 minute. Add mayonnaise, mix well.

Coat a shallow 2 quart casserole with cooking spray; layer half of the broccoli, chicken and sauce in casserole. Repeat layers; sprinkle with cheese. Bake at 350 degrees for 30 minutes. Yield: 6 servings. Enjoy!