1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. curry powder
1 tsp. pepper
1 (4 oz.) can sliced mushrooms
1 (13 oz.) can canned milk
1 (10 oz.) pkg. broccoli spears, cooked
1 chicken, cooked & cubed
1 c. shredded Monterey Jack cheese

Melt butter in skillet. Saute onions. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserve fluid. Add water to make 1/2 liquid. Gradually stir into flour mixture. Blend in milk until smooth. Add mushrooms. Cook until thick. Arrange broccoli spears and chicken on bottom of a 13"x9" pan. Pour sauce over chicken and broccoli. Top with cheese. Bake at 375 degrees for 20 minutes.