Chicken w/Broccoli in a Creamy Cheese Sauce
- 8 ounces pasta
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 6-8 oz cheddar or Monterey Jack cheese
- 1 teaspoon fresh parsley
- 2 cups cooked chicken
- 2 cups frozen broccoli florets
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
- salt to taste
- pepper to taste
- Parmesan to taste (optional)
Cook pasta in boiling salted water until al dente.
In a saucepan over medium low heat, melt butter add flour. Cook and stir until flour mixture is well blended and bubbly.
Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth.
Add pepper, to taste, along with parsley. Cook and stir until thickened.
Add the chicken and vegetables, and cook for about one minute longer.
Combine the sauce with cooked and drained macaroni pour into a 2-quart casserole.
Toss bread crumbs with melted butter and sprinkle over the casserole.
Bake at 350° for about 25 minutes, until bubbly and browned.
Serves four to six.