|All purpose flour||3 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ground black pepper||1 Pinch|
|Broccoli flowerets||3 Cup (48 tbs)|
|Firm white bread slice||4 , toasted|
|Sliced cooked turkey/Chicken||8 Ounce|
1. In 2-quart saucepan, melt butter over medium-low heat. With wire whisk, stir in flour; cook, whisking, 1 minute. Gradually whisk in broth and half-and-half until smooth; heat to boiling over high heat, whisking frequently. Reduce heat; simmer, stirring occasionally, 5 minutes. Reserve 2 tablespoons Parmesan cheese. Whisk in remaining cheese and pepper. Remove from heat and set aside.
2. Preheat oven to 450°F. Grease 13" by 9" baking dish.
3. Place broccoli in medium skillet. Add enough water to cover by 1/2 inch; heat to boiling over high heat. Reduce heat and simmer until broccoli is tender-crisp, about 2 minutes. Drain well.
4. Arrange bread slices in bottom of prepared dish. Spoon 1/2 cup sauce over bread. Layer turkey and broccoli on top. Spoon remaining sauce over and sprinkle with reserved cheese. Bake until lightly browned and bubbly, 10 to 12 minutes.