10 oz. fresh or frozen broccoli spears
3/4 to 1 lb. chicken, cooked and deboned
1/2 tsp. curry powder
1/2 tsp. pepper
1/4 c. Parmesan cheese, grated
1 tbsp. butter
2 tbsp. flour
12 oz. evaporated skim milk
2 tbsp. dry white wine

Preheat oven to 350 degrees. Steam broccoli until tender crisp. Lay on bottom of lightly greased baking dish with flower heads toward sides of dish. Lay chicken on broccoli. Melt butter with flour, curry, and pepper, stirring into a paste. On low heat, slowly add milk and stir until thickened. Stir in cheese and wine. Pour over broccoli and chicken. Bake 30 minutes. Makes 4 servings.