Chicken N' Broccoli In Mushroom Sauce - cooking recipe

Ingredients

1 ounces fresh broccoli stems or (10 ounce) package frozen broccoli
2 cups diced cooked chicken
FOR SAUCE
2 tablespoons butter
8 ounces fresh mushrooms, sliced (2-1/-3 cups)
1 1/3 cups chicken broth
1 (5 ounce) can evaporated milk, fat-free is okay (2/3 cup)
1/4 cup flour
1/4 cup sliced green onion
1/4 cup parmesan cheese
black pepper
1 dash nutmeg (optional)
FOR TOPPING
1/2 - 3/4 cup fresh breadcrumb
2 -3 tablespoons butter, melted
2 tablespoons parmesan cheese
2 tablespoons chopped fresh parsley

Preparation

Set oven to 375 degrees.
grease a 9-inch square pan.
Steam the broccoli spears until tender-crisp, then plunge into ice water to stop the cooking process.
Drain, and blot dry on paper towels.
Arrange on bottom of baking pan.
Evenly place chicken over the broccoli; set aside.
FOR SAUCE: heat butter in a skillet over medium heat, swirl to coat bottom of skillet.
cook the mushrooms, until they have released their juices (about 7-9 minutes); increase heat to high, cook, uncovered for another 1-2 minutes more, and let liquid evaporate; set aside don't drain the butter, leave in skillet.
In a the same skillet, pour in the broth and evaporated milk; whisk in the flour until thick (about 3 minutes), add in the cooked mushrooms back in, with the Parmesan cheese and green onions, black pepper and a Pinch of nutmeg (if using); stir to combine well.
Pour the cooked sauce over the chicken and broccoli in the baking dish.
Mix all topping ingredients together; sprinkle over casserole.
Bake in oven for 30-35 minutes, or until hot and bubbly.