1 cup butter
1 cup onion, chopped
1 cup flour
1 tsp salt
½ tsp curry powder
4 oz mushrooms, sliced, drained
13 oz evaporated milk
10 oz broccoli spears, frozen, drained
3 chicken breasts, chopped
2 cup cheddar cheese, shredded
4 cup white rice, cooked
Preheat oven at 375 degrees F.
Melt butter in skillet. Add onions and saute until tender. Remove skillet from heat. Stir in flour, salt and curry.
Drain mushrooms. Add water to 1/2 C. mushroom liquid. Add liquid to flour mixture in skillet. Blend in evaporated milk until smooth.
Add mushrooms. Cook and stir over medium heat until sauce thickens.
Spread cooked rice on bottom of 13-by-9-inch baking dish. Evenly add chicken and broccoli. Pour sauce over and cover with cheese. Bake for 20 to 25 minutes.
Sugar: 7g
:
Calcium: 384mg
Calories: 894kcal
Carbohydrates: 96g
Cholesterol: 158mg
Fat: 39g
Fiber: 3g
Iron: 2mg
Potassium: 797mg
Protein: 38g
Saturated Fat: 23g
Sodium: 635mg
Vitamin A: 1348IU
Vitamin C: 35mg
