Chicken-And-Broccoli Casserole

• 1 stick (1/2 cup) butter or margarine, divided
• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 (16-ounce) package fresh broccoli flowerets
• 1/4 cup all-purpose flour
• 2 cups milk
• 1/2 cup (2 ounces) shredded Swiss cheese
• 1/2 cup (2 ounces) finely shredded Parmesan cheese
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 2 tablespoons finely shredded Parmesan cheese (optional)

1. Melt 1/4 cup butter in a large skillet over medium heat; add chicken, and saute until done. Remove chicken from skillet, and set aside.
2. Cook broccoli in a steamer basket over boiling water 2 minutes or until crisp-tender. Remove from heat; drain well, and set aside.
3. Melt remaining 1/4 cup butter in skillet over medium heat. Whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, and cook, whisking constantly, until thickened and bubbly. Remove from heat, and stir in Swiss cheese, 1/2 cup Parmesan cheese, lemon juice, and salt.
4. Layer half of chicken, broccoli, and cheese sauce in a lightly greased 11- x 7-inch baking dish. Repeat layer once. Cover and chill casserole up to 8 hours, if desired; remove from refrigerator, and let stand at room temperature 30 minutes before baking.
5. Bake, covered, at 350u0b0 for 20 minutes. Uncover and sprinkle with 2 tablespoons Parmesan cheese, if desired, and bake 5 more minutes.

butter, chicken breasts, fresh broccoli flowerets, allpurpose, milk, swiss cheese, parmesan cheese, lemon juice, salt, parmesan cheese

Taken from www.myrecipes.com/recipe/chicken-and-broccoli-casserole (may not work)