Chicken and Broccoli Bake
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Here is a good way to use leftover chicken or turkey. INGREDIENTS 1 pound broccoli 3 tablespoons butter or margarine 2 tablespoons finely chopped yellow onion 3 tablespoons all-purpose flour 1/2 teaspoon salt Pinch black pepper 1/8 teaspoon poultry seasoning (optional) 2 cups milk 1-1/2 cups cubed, cooked chicken 1 cup shredded Cheddar cheese, about 4 ounces Preheat the oven to 350 degrees. Trim the leaves and coarse stem ends from the broccoli, and cut the remaining stems and florets into bite-size pieces. Bring about 1-inch of lightly salted water to a boil in a 2-quart saucepan. Add the broccoli and boil, covered, for 5 minutes, or until crisp-tender. Drain thoroughly in a colander, then transfer to an ungreased 1-quart casserole or 8 x 8 x 2-inch baking dish. Meanwhile, melt the butter in a 1-quart saucepan over moderate heat. Add the onion, and cook, uncovered, until soft - about 5 minutes. Blend in the flour, salt and pepper, and the poultry seasoning if used, to form a smooth paste. Gradually add the milk, and cook over moderate heat, stirring, until thickened - about 5 minutes. Add the chicken, then pour the mixture over the broccoli. Sprinkle the cheese over the top and bake, uncovered, for 15 minutes. Serve with Cherry Tomatoes in Brown-Butter Sauce. Makes 4 servings