Creamy Chicken and Broccoli
|Frozen broccoli/Asparagus spears||10 Ounce (1 Package)|
|Slivered almonds||1⁄4 Cup (4 tbs)|
|All purpose flour||2 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Cooked and cubed chicken||1 1⁄2 Cup (24 tbs)|
Place eggs in a small saucepan.
Add warm water to cover.
Bring to boiling over high heat.
Reduce the heat.
Simmer, covered, for 15 minutes.
Pour off hot water.
Fill saucepan with cold water.
Let stand for 2 minutes.
Peel and slice eggs.
Meanwhile, cook broccoli or asparagus spears according to package directions.
In a medium saucepan melt butter over medium heat.
Cook, stirring occasionally, till nuts are toasted.
Stir in the flour, bouillon granules, salt, and pepper.
Add milk all at once.
Cook and stir over medium heat till thickened and bubbly.
Cook and stir for 1 minute more.
Stir in the chicken.
For each serving, place 1/4 of the broccoli over 2 rusks.
Spoon 1/4 of the chicken mixture atop.
Top with some of the egg slices and parsley.