Chicken and Broccoli Lemon Crisp

• 1 lb boneless chicken, cut into cubes
• 2 tablespoons butter, divided
• 2 tablespoons cornstarch
• 2 cups milk
• 2 tablespoons Dijon mustard
• 14 cup mayonnaise
• 14 cup sour cream
• 2 tablespoons lemon juice
• 1 12 teaspoons lemons, rind of, to taste
• 1 bunch broccoli
• 34 cup fresh breadcrumb
• 14 cup grated parmesan cheese

1. Cook chicken in 1 tablespoon of melted butter in frying pan.
2. Stir in cornstarch.
3. Add milk, stir until mixture comes to a boil and thickens.
4. Reduce heat to very low, add mustard, mayonnaise, sour cream, lemon juice and peel.
5. Cut broccoli into florets, steam for 1 minute and drain.
6. Arrange broccoli in a 2 quart baking dish.
7. Spoon chicken mixture over broccoli.
8. In frying pan, melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.
9. Sprinkle over chicken.
10. Top with parmesan cheese.
11. Bake at 350 degrees for 15 minutes or until mixture bubbles around edges.

chicken, butter, cornstarch, milk, mustard, mayonnaise, sour cream, lemon juice, lemons, broccoli, fresh breadcrumb, parmesan cheese

Taken from www.food.com/recipe/chicken-and-broccoli-lemon-crisp-32485 (may not work)