A good way to use leftover chicken or turkey.

1 lb. broccoli
3 tbsp. butter
2 tbsp. finely chopped yellow onion
3 tbsp. flour
1/2 tsp. salt
Pinch black pepper
1/8 tsp. poultry seasoning (opt.)
2 c. milk
1 1/2 c. cubed, cooked chicken
1 c. shredded cheddar cheese (about 4 oz.)

1. Preheat oven to 350 degrees. Trim the leaves and coarse stem ends from the broccoli and cut the remaining stems and florets into bite size pieces. Bring about 1" of lightly salted water to a boil in a 2 quart saucepan, add the broccoli and boil, covered, for 5 minutes or until tender-crisp. Drain thoroughly in a colander, then transfer to an ungreased 1 quart casserole or 8"x8"x2" baking dish.

2. Meanwhile, melt the butter in a 1 quart saucepan over moderate heat. Add the onion and cook, uncovered, until soft, about 5 minutes.

3. Blend in the flour and spices to form a smooth paste. Gradually add the milk and cook over moderate heat, stirring, until thickened, about 5 minutes.

4. Add the chicken, then pour the mixture over the broccoli. Sprinkle with cheese and bake, uncovered for 15 minutes. Serves 4. Calories per serving: 380.