Ingredients
2
tablespoons butter or margarine
3
tablespoons Gold Medal™ all-purpose flour
2
teaspoons chicken bouillon granules
2
cups milk
1/2
cup mayonnaise or salad dressing
1
tablespoon Dijon mustard
2
boxes (9 oz each) frozen broccoli spears, thawed, drained
3
cups cubed cooked chicken or turkey
1/2
cup shredded Cheddar cheese (2 oz)
1/3
cup Progresso™ plain bread crumbs
1
tablespoon butter or margarine, melted
Preparation
Heat oven to 350°F. In 2-quart saucepan, melt 2 tablespoons butter over medium heat. Stir in flour and bouillon granules. Gradually stir in milk, cooking and stirring constantly with wire whisk, until mixture boils and thickens. Stir in mayonnaise and mustard until well blended.
In ungreased 12x8-inch (2-quart) glass baking dish, arrange broccoli spears. Top with chicken. Spoon sauce over chicken. Sprinkle with cheese.
In small bowl, mix topping ingredients; sprinkle over top. Bake about 30 minutes or until thoroughly heated.
