There are just certain things that just go together. Peanut butter and jelly. Hot Dogs and Chili. Franks and Beans. And, Broccoli and Cheese! Why, broccoli without cheese could just be down-right un-American. So, let’s do our patriotic duty and make this dish. Alrighty, then!
Mimi’s Chicken and Broccoli Au Gratin
1/4 cup butter
1/4 cup chopped onion
1/4 cup flour
1 teaspoon salt
1/2 teaspoon curry powder
4 oz. can sliced mushrooms, drained – but save liquid
1 large can evaporated milk
10 oz. pack frozen broccoli spears
1 frying chicken, cooked and deboned
1 cup shredded cheddar cheese
Melt butter in a skillet. Saute onions in butter. Remove from heat and stir in flour, salt, curry powder and pepper. Drain mushrooms and reserve the liquid. Stir mushroom liquid into the flour mixture in the skillet. Blend in the evaporated milk and stir until smooth. Add mushrooms. Cook and stir over medium heat until sauce begins to thicken. Arrange broccoli spears and chicken in bottom of a 13 x 9 dish and pour the sauce over all of it. Top with the grated cheese. Bake at 375 for 20 minutes.
Y’all Enjoy! 🙂