Took this one straight from the pages of an old milk calendar. What I like about this recipe is there’s a bit of prep involved in putting it together – but you can do it the night before and then just pop into the oven the next day. But I must admit – my kids aren’t huge fans of broccoli – but they still ate it. I served it on top of a bed of steamed quinoa. Enjoy.
Ingredients:
4 c. cooked broccoli florets
4 or 5 boneless, skinless chicken breasts, cooked and sliced
1/4 c. butter
1/4 c. flour
2 chicken bouillon cubes, crushed
2 c. milk
1 T. dijon mustard
1 1/2 c. grated cheddar cheese
s & p to taste
paprika
Coat a baking dish with cooking spray and arrange broccoli on bottom and around edges. Place chicken slices on top.
Then melt the butter in a large pan and add flour – stirring until smooth. Add the bouillon cubes, milk and mustard. Heat, stirring constantly until mixture comes to a boil and is thickened.
Remove from heat; add cheese and stir until melted. Season with salt and pepper. Pour evenly over the chicken and sprinkle with paprika.
Bake at 375F for 30 minutes (longer if refrigerated overnight beforehand).
i LOVE the old milk calendar recipes!!!