- Chunk-cut roasted chicken
- Crisp-steamed Broccoli florets
- Béchamel sauce
- Grated cheddar cheese
- Sour cream
- Squeeze of lemon juice
- Curry powder to taste
- Salt and pepper to taste
Chunk-cut roasted chicken: mix in a large bowl with an almost-equal amount of crisp-steamed Broccoli florets.
Prepare your favorite recipe of béchamel sauce: add chicken stock and white wine in equal parts to thin it a bit. Add grated cheddar cheese, a dollop of sour cream and of mayonnaise, a squeeze of lemon juice, a sprinkling of curry powder and salt and pepper to taste.
Mix the sauce into the chicken and Broccoli: turn into a baking dish. Top with a mixture of fresh bread crumbs, grated Parmesan and melted butter. Bake for 35 minutes at 350°F until bubbly golden. Serve with egg noodles.