1 lb broccoli spears
3 tbsp flour
1 tsp dijon mustard
1/2 tsp chicken boullion granules
1/8 tsp pepper
dash nutmeg
1 1/4 cups milk
1 1/2 cups cooked cubed chicken
2 oz shredded swiss cheese
1 tbsp fat free parmesan chese
1 tbsp parsley
Cook broccoli; drain well. Arrange broccoli spears in a 10x6x2 inch baking dish. Meanwhile,
for sauce, in a pan stir together flour, mustard, boullion granules, pepper and nutmeg. Gradually stir in milk till smooth.
Cook and stir till thickened and bubbly. Stir in chicken and swiss cheese. Pour sauce over broccoli. Sprinkle with parmesan
cheese. Bake at 350 for 20-25 minutes. Sprinkle with parsley
1/4=192 cal/5 g. fat/2 g. fiber
