2 2/3 c. corn flakes
3 tbsp. butter
2 pkg. (10 oz. each) frozen broccoli spears
8 lg. chicken breasts (skinless), cooked
1 can (3 oz.) sliced mushrooms, well drained
1/2 c. flour
1 1/2 c. water
1 c. milk
3 chicken bouillon cubes
1 c. mayonnaise

Crush corn flakes and set aside. Melt butter. Add corn flake crumbs and mix well. Set aside for topping. Arrange broccoli in bottom of 9 x 13 inch baking dish. Place chicken in single layer over broccoli. Sprinkle mushrooms over this and set aside.

Measure flour into large saucepan. Add water gradually stirring until smooth. Stir in milk. Add bouillon cubes. Cook over medium heat, stirring constantly until bubbly and thickened. Remove from heat. Stir in mayonnaise. Pour hot sauce over mushrooms, chicken and broccoli. Sprinkle crumbs over chicken and broccoli. Bake at 350 degrees about 30 minutes or until thoroughly heated.