2 tbsp. butter
2 tbsp. flour
2 chicken bouillon cubes, crumbled
1 c. milk
8 oz. cooked chicken, cubed or canned
2 c. chopped broccoli, cooked tender
4 oz. cheddar cheese, shredded
1/2 c. mushrooms (opt.)

Melt butter in saucepan. Blend in flour and chicken bouillon cubes. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat. Stir in chicken and mushrooms (if used). Arrange broccoli in a 2 quart casserole. Spoon chicken mixture over broccoli; sprinkle evenly with cheese. Bake at 350 degrees for 30 minutes or until hot and bubbly. Serves 4.