|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.
Serving size: Complete recipe
Calories 1366 Calories from Fat 653
% Daily Value*
Total Fat 73 g112.7%
Saturated Fat 44.3 g221.3%
Trans Fat 0 g
Cholesterol 290.9 mg97%
Sodium 4001.2 mg166.7%
Total Carbohydrates 101 g33.6%
Dietary Fiber 3.2 g12.6%
Sugars 2 g
Protein 76 g151.2%
Vitamin A 164.4% Vitamin C 333%
Calcium 94.1% Iron 26.7%
*Based on a 2000 Calorie diet