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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, cooked 1 can (4 oz.) sliced mushrooms 1 (13 oz.) evaporated milk 1 pkg. (10 oz.) frozen broccoli spears, cooked and drained 1 chicken, cooked and cut in large cubes 1 c. (4 oz.) shredded Monterey Jack cheese 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! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |