2 lbs. fresh broccoli, cut into spears, cooked and drained
6 chicken breasts, fully cooked and cut into sm. pieces
1/3 c. flour
1 (10 oz.) can low salt chicken broth
1 c. evaporated milk
1 c. white wine
1 c. cream of mushroom soup
Worcestershire sauce (for poultry)
Salt and pepper
2 c. grated Swiss cheese
2 tbsp. dry bread crumbs

1. In a casserole pan, arrange broccoli; top with chicken.

2. In a saucepan combine flour, butter, salt and pepper. Add evaporated milk, white wine and Worcestershire sauce. Stir mixture until mixture thickens. Add can of soup and blend until mixture boils.

3. Pour hot mixture over broccoli-chicken arrangement. Sprinkle grated cheese over casserole. Sprinkle bread crumbs over cheese.