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1 bunch broccoli
3 cups (750 ml) Reuven Grilled Chicken Breast Strips
1 pinch paprika
2 tbsp (30 ml) butter
1/4 cup (60 ml) all-purpose flour
2 cups (500 ml) milk
3/4 cup (180 ml) grated mozzarella or
cheddar cheese 
3 tbsp (45 ml) freshly grated parmesan cheese 
  pepper, to taste

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  • Preheat oven to 350 °F (180 °C).
  • Peel broccoli stems and quarter lengthwise. Cut broccoli into 3-inch (8 cm) pieces. In large saucepan of boiling water, cook broccoli for 2 to 3 min or until tender-crisp; drain well. Place in 13 x 9 inch (33 x 23 cm) baking dish. Arrange chicken over top.
  • In saucepan, melt butter over medium-low heat; stir in flour until smooth. Whisk in milk; cook, stirring frequently, until thickened. Stir in mozzarella cheese and 1 tbsp (15 mL) of the parmesan cheese until melted. Season with pepper.
  • Pour over chicken and spread evenly. Sprinkle with remaining 2 tbsp (30 mL) parmesan cheese and paprika. Bake, covered for 25 min. Uncover and bake for 5 min longer or until hot and bubbling.
  • Serve with rice, pasta or on a toast.
  • Prep time 15-20 min
  • Cook time 30-35 min
  • 4 to 6 servings


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