Chicken-Broccoli Casserole

• 1 (3 lb.) chicken, cooked and diced (a good 2 c.)
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1/2 c. milk
• 1 tsp. salt
• dash of pepper
• dash of paprika
• 1 can cream of chicken, celery or mushroom soup
• 1/2 lb. grated Cheddar cheese (or favorite)
• 1 c. sour cream
• 2 (10 oz.) pkg. frozen chopped broccoli, cooked
• sliced almonds
• 4 oz. mushrooms (optional)

1. Melt the 2 tablespoons butter; blend in the 2 tablespoons flour and cook until smooth.
2. Stir in the 1/2 cup milk, gradually.
3. Bring to a boil.
4. Add seasoning, the 1 can soup and the 1/2 pound cheese. Heat, stirring constantly.
5. Cool and stir in the 1 cup sour cream. Place cooked broccoli in a buttered casserole.
6. Top with mushrooms and chicken.
7. Pour sauce over; then sprinkle with almonds.
8. Bake at 350u0b0 for about 30 minutes.

chicken, butter, flour, milk, salt, pepper, paprika, cream of chicken, cheddar cheese, sour cream, broccoli, almonds, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=197809 (may not work)