1 chicken, cooked and cubed
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 package broccoli spears, cooked and drained
1 cup shredded cheddar cheese
1 can mushrooms
1 teaspoon salt
1 teaspoon pepper
1 large can evaporated milk
Saute onion in butter; stir in flour, salt and pepper. Drain mushrooms, reserving liquid; add water to make 1/2 cup liquid. Gradually stir into flour mixture in skillet. Blend in milk until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange a layer of chicken with the broccoli spears on top in a 13 x 9 inch baking dish. Pour sauce over chicken and broccoli spears. Top with cheese. Bake at 375 degrees for 20 minutes. Let stand 15 minutes before serving. Serves 4.
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