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

Melt butter in skillet. Saute onions until transparent. Remove from heat. Stir in flour, salt, curry powder, and pepper. Drain mushrooms, reserving the liquid. Add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in evaporated milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli and chicken on bottom of 9 x 13 inch baking dish. Pour sauce over it. Top with cheese. Bake at 375 degrees for 20 minutes or until bubbly around the edges. Cool 15 minutes before serving.

DIETITIAN'S NOTE:

If you have leftover chicken, this is a great way to use it up. To reduce saturated fat, fat, cholesterol, and calories use canola oil, skim evaporated milk and Kraft light natural cheese.