• Cooking Time:
  • Servings:
  • Preparation Time:


  • 16 oz. pkg. frozen broccoli spears
  • 2 Tbs. margarine or butter
  • 3 Tbs. flour
  • 2 tsp. chicken-flavor instant bouillon
  • 2 cups milk
  • 1/2 cup mayonnaise or salad dressing
  • 1 Tbs. Dijon mustard
  • 3 cups cubed cooked chicken or turkey
  • 2 oz. (1/2 cup) shredded cheddar cheese
  • 1/3 cup dry bread crumbs
  • 1 Tbs. margarine or butter, melted


  • Heat oven to 350.
  • Cook broccoli until crisp-tender as directed on package.
  • Meanwhile, melt 2 tablespoons margarine in medium saucepan.
  • Stir in flour and bouillon.
  • Gradually stir in mil; cook until mixture thickens and boils, stirring constantly.
  • Stir in mayonnaise and Dijon mustard with wire whisk until well blended.
  • Drain broccoli; arrange in ungreased 12x8 (2-quart) baking dish.
  • Layer chicken over top.
  • Spoon sauce over chicken; sprinkle with cheese. In small bowl, combine bread crumbs and 1 tablespoon margarine; sprinkle over top.
  • Bake uncovered for 30 minutes or until thoroughly heated.


Categories: Main Dish  Poultry 

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