This is a recipe that we really enjoy at our house. It is originally from a cookbook that Gwen's grade 12 class put together. I like to make enough for two meals; we eat it over rice one time, and over pasta the next. Sometimes I omit the chicken bouillon and use chicken stock in place of part of the milk.
1/4 cup butter
1/3 cup flour
3 tsp chicken bouillon
4 cups milk
1/2 cup mayonnaise
1 Tbsp Dijon or regular mustard
1 to 1 1/2 pounds fresh or frozen chopped broccoli
2 or 3 cups of cooked chicken or turkey
1/2 cup shredded cheddar cheese
Heat oven to 350 F. Melt butter in medium saucepan. Stir in flour and bouillon. Gradually stir in milk. Cook until mixture boils and thickens, stirring constantly with whisk.
Stir in mayonnaise and mustard until well blended. Arrange broccoli in ungreased 9 x 13 baking dish. Layer with chicken. Spoon sauce over chicken. Sprinkle with cheese.
Bake at 350 F for 30 minutes or until thoroughly heated. Serve over pasta or rice.