Chicken-Broccoli Casserole

Ingredients

1/2 cup cornflake crumbs
1/4 cup Roberts Margarine, melted
1/2 cup flour
1 cup Roberts Milk
2 cups chicken broth
1 cup mayonnaise
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon curry powder
2 packages (10 ounces each) frozen broccoli spears, partially thawed
2 1/2 cups cubed cooked chicken

Preparation

Combine cornflake crumbs and 1 tablespoon melted margarine; set aside. Stir flour into remaining margarine; cook over low heat, stirring constantly. Blend in milk and chicken broth. Cook until thickened. Remove from heat; add mayonnaise, lemon juice and curry powder. Cut broccoli spears in half lengthwise; arrange in a 2 quart baking dish. Place chicken on top of broccoli; pour sauce over all and top with cornflake crumbs. Bake at 350° for 30 minutes.

Recipe Contributed By: Felicia Schrier Lincoln, Nebraska

Yield: 4 to 6 servings