Chicken N' Broccoli In Mushroom Sauce

• 1 ounces fresh broccoli stems or (10 ounce) package frozen broccoli
• 2 cups diced cooked chicken
• FOR SAUCE
• 2 tablespoons butter
• 8 ounces fresh mushrooms, sliced (2-1/-3 cups)
• 1 1/3 cups chicken broth
• 1 (5 ounce) can evaporated milk, fat-free is okay (2/3 cup)
• 1/4 cup flour
• 1/4 cup sliced green onion
• 1/4 cup parmesan cheese
• black pepper
• 1 dash nutmeg (optional)
• FOR TOPPING
• 1/2 - 3/4 cup fresh breadcrumb
• 2 -3 tablespoons butter, melted
• 2 tablespoons parmesan cheese
• 2 tablespoons chopped fresh parsley

1. Set oven to 375 degrees.
2. grease a 9-inch square pan.
3. Steam the broccoli spears until tender-crisp, then plunge into ice water to stop the cooking process.
4. Drain, and blot dry on paper towels.
5. Arrange on bottom of baking pan.
6. Evenly place chicken over the broccoli; set aside.
7. FOR SAUCE: heat butter in a skillet over medium heat, swirl to coat bottom of skillet.
8. cook the mushrooms, until they have released their juices (about 7-9 minutes); increase heat to high, cook, uncovered for another 1-2 minutes more, and let liquid evaporate; set aside don't drain the butter, leave in skillet.
9. In a the same skillet, pour in the broth and evaporated milk; whisk in the flour until thick (about 3 minutes), add in the cooked mushrooms back in, with the Parmesan cheese and green onions, black pepper and a Pinch of nutmeg (if using); stir to combine well.
10. Pour the cooked sauce over the chicken and broccoli in the baking dish.
11. Mix all topping ingredients together; sprinkle over casserole.
12. Bake in oven for 30-35 minutes, or until hot and bubbly.

broccoli stems, chicken, for, butter, mushrooms, chicken broth, milk, flour, green onion, parmesan cheese, black pepper, nutmeg, fresh breadcrumb, butter, parmesan cheese, parsley

Taken from www.food.com/recipe/chicken-n-broccoli-in-mushroom-sauce-80534 (may not work)