Creamy Broccoli-Chicken Casserole
|Diced onion||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Tablespoon|
|Skim milk||1 Cup (16 tbs)|
|Cheddar cheese||2 Ounce|
|Skinned boneless cooked chicken||6 Ounce|
|Cooked chopped broccoli||1 Cup (16 tbs)|
|Cooked macaroni shells||3⁄4 Cup (12 tbs)|
|Chopped canned pimientos||1⁄4 Cup (4 tbs)|
|Slivered almonds||1⁄2 Ounce|
Preheat oven to 375Â°F.
In small saucepan heat margarine until bubbly and hot; add onion and saute briefly (do not brown).
Add flour and stir quickly to thoroughly combine; remove from heat and gradually stir in milk, stirring until thoroughly blended.
Return to heat and cook, stirring constantly, until slightly thickened; add cheese and cook over low heat, stirring occasionally, until sauce is thick and creamy, about 2 minutes.
Remove from heat and stir in salt and pepper.
In 2-quart casserole combine remaining ingredients; pour cheese sauce over chicken mixture and stir to combine.
Sprinkle with almonds and bake for 30 minutes.