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When you have cooked chicken on hand, this casserole is easy to put together but tastes like you spent a lot of time making it.
Melt margarine in skillet over medium-high heat, add flour and stir to form roux. Add milk and stir until roux is blended into milk well; add sour cream, pepper and salt. Heat until thick sauce forms. Stir sauce with chicken and broccoli and pour into greased 9 x 13 inch pan. Combine 1cup flour, 1 cup milk and eggs and pour over top of casserole, taking care to spread mixture evenly. Bake at 425 degrees for 30 minutes.
Total cost is $2.23 if using chicken leftover from baking whole chicken. If using chicken breast meat, price will be higher. Cost is calculated based on prices at a "bag your own" type grocery store in Southwest Washington.
My recipe collection pamphlet is now available for sale. Dollar Stretcher subscribers may purchase a pamphlet for $3.00. Send your address, a note that you are a Dollar Stretcher subscriber, and a check for $3.00 made payable to Smart People Publishing to: Smart People Publishing, 7823 NE Fourth Plain Blvd. #35, Vancouver, WA 98662.
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