1/4 c. butter
1/4 c. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. curry powder
Dash pepper
1 can (4 oz.) sliced mushrooms
1 tall can (13 oz.) evaporated milk
1 pkg. (10 oz.) frozen broccoli spears, cooked and drained
1 c. chicken, cooked and cut in cubes
1 c. (4 oz.) shredded Monterey Jack cheese

Melt butter in skillet. Saute onion until transparent. Remove from heat. Stir in flour, salt, curry powder, pepper. Drain mushrooms, reserving liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken.

Arrange broccoli and chicken on bottom of baking dish. Pour sauce over. Top with cheese. Bake at 375 degrees for 20 minutes. Cool 15 minutes before serving. Makes 6 servings.