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

Melt butter in skillet. Saute onions, remove from heat. Stir in flour, salt, pepper and curry powder. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet.

Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken on bottom of a 13 x 9 inch baking dish. Pour sauce over. Top with cheese. Bake at 375 degrees for 20 minutes or until bubbly around edges.