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 fluid oz.) Pet evaporated milk
1 package (10 oz.) frozen broccoli spears, cooked and drained
1 chicken, cooked and cut in large cubes
1 c. shredded Monterey Jack cheese

Melt butter in skillet. Sauté onions until transparent. Remove from heat. Stir in flour, salt, curry powder and pepper. Drain mushrooms, reserving 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 spears and chicken on bottom of a 9x13 inch baking dish. Pour sauce over. Top with cheese.

Bake at 375°F for 20 minutes, or until bubbly around edges. Cool 15 minutes before serving.

Makes 6 servings.