Chicken and Broccoli Stroganoff

Serves 6

1 (10 oz.) pkg. frozen broccoli flowerets
1 T. butter or margarine
1/2 c. chopped onion
3 T. flour
1/8 - ¼ tsp. salt
¼ tsp. white pepper
1 (14 ½ oz.) can read-to-serve chicken broth
2 c. cubed cooked chicken
1 (2 ½ oz.) jar sliced mushrooms, drained
1 (8 oz.) carton sour cream
hot cooked noodles

Cook broccoli according to package directions, drain and set aside. Place butter in a 2-quart, round casserole. Microwave at high for 35 seconds or until melted. Stir in onion. Cover tightly with heavy-duty plastic wrap. Fold back a small edge of wrap to allow steam to escape. Microwave at high 2 minutes. Add flour, salt & pepper, stirring until smooth. Gradually add chicken broth, stirring well. Microwave at high, uncovered, 4-6 minutes or until thickened and bubbly, stirring at 2-minute intervals with a wire whisk. Stir in broccoli, chicken and mushroom. Microwave at high 2 minutes. Stir in sour cream, microwave at high 1 minute. Serve stroganoff over noodles.

Elaine R. Burke
Front Royal