12 oz. noodles, cooked and drained
2 c. or more of chicken or turkey (leftovers)
1 lg. bunch broccoli, cooked or frozen equivalent
1 (20 oz.) can pineapple chunks, save drained liquid
1 (8 oz.) can sliced water chestnuts, cut in bite size pieces; optional

Combine in blender until smooth: (optional layer) 1 egg 2/3 c. grated Parmesan cheese Salt and pepper to taste

Stir 2/3 cup flour into reserved pineapple juice and water drained from cooked broccoli (unless you poured those wonderful vitamins down the drain). Cook until thickened, then thin a little with skim milk (1/2 to 1 cup). Season to taste with salt and curry powder or pepper. Layer 1/2 noodles in "promised" 9 x 14 baking pan. Layer chicken, broccoli, 1/2 sauce, water chestnuts, cheese and egg mixture, pineapple, remaining noodles and other 1/2 sauce. Top with Italian bread crumbs. Bake at 350 degrees for 35 minutes. Allow to cool 10 minutes before serving.