2 tbsp. vegetable oil
2 garlic cloves
2 tsp. hot red pepper flakes
1 tbsp. curry powder
1 lb. broccoli
2 c. cubed chicken, cooked
5 tbsp. unsalted butter (optional)
4 tbsp. flour
2 c. chicken broth
1/3 c. thin sliced scallions
1/2 c. fresh bread crumbs
1/3 c. Parmesan cheese
1/4 c. sliced almonds

Heat oil, add garlic and red pepper flakes (cook 15 seconds). Add chopped broccoli. Saute 1 minute, then add 1/3 cup water, continue to cook until broccoli is green. Toss chicken - put all ingredients in casserole dish.

In frying pan melt butter, add curry powder and flour (whisk around 3 minutes). Add chicken broth slowly (keep whisking) bring to boil, then simmer, add scallions, simmer, then pour over broccoli and chicken in casserole dish. Toss bread crumbs and Romano cheese and slivered almonds on top of casserole. Dot with butter. Bake at 425 degrees for 20-30 minutes.