CHICKEN AND BROCCOLI AU GRATIN
1/4 c. butter or margarine
1/4 c. chopped onion
1/4 c. flour
1 tsp. salt
1/2 tsp. curry powder
dash of pepper
6 servings instant rice,
1 can (4 oz.) sliced mushrooms
1 (13 oz.) evaporated milk
1 pkg. (10 oz.) frozen
broccoli spears, cooked and
1 chicken, cooked and cut in
1 c. (4 oz.) shredded Monterey
Melt butter in skillet. Saute 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 over cooked rice on a 13 x
9-inch baking dish. Pour sauce over; top with cheese. Bake at
375 degrees for 20 minutes or until bubbly around edges. Cool 5 to 15
minutes before serving. Makes 6 servings. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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