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

Melt butter in saucepan. Blend in flour and bouillon cubes. Gradually stir in milk, stirring until mixture comes to a boil. Remove from heat. Spoon in chicken and mushrooms. Arrange broccoli in a 2 quart casserole dish. Spoon chicken mixture over broccoli. Sprinkle evenly with cheese.

Bake at 350 degrees for 30 minutes. Makes 4 servings. (Each serving serves as 3/4 fat exchange, 1/4 milk exchange, 3 protein exchanges and 1 1/2 vegetable exchange.)