Pella — 6 cups bite-size broccoli florets and stems, peeled and cut into small pieces
1 1/2 cups (6 ounces) hot cooked boneless, skinless chicken breasts, cut into bite-size chunks
1/4 cup diced, drained jarred roasted red pepper, patted dry
3 tablespoons plus 2 teaspoons butter, divided
3 tablespoons all-purpose flour
1 1/2 cups 2 percent reduced-fat milk
1 cup reduced-sodium chicken broth
pinch ground nutmeg
1/2 teaspoon coarse salt
1/8 teaspoon coarsely ground black pepper
1 cup (4 ounces) shredded sharp cheddar cheese
1 cup fresh breadcrumbs
1. Preheat oven to 425F. Coat a 10-inch round shallow baking dish with cooking spray.
2. Steam or boil the broccoli 3 minutes, or until crisp tender. Arrange in a dish and top with chicken and red pepper.
3. In medium saucepan, melt 3 tablespoons butter. Add flour and cook 1 minute, whisking constantly. Add milk and broth, whisking constantly until mixture comes to a boil. Reduce heat and cook 2 minutes. Stir in nutmeg, salt, pepper and cheese. Pour over chicken.
4. In a small skillet, melt remaining 2 teaspoons butter; add breadcrumbs. Sprinkle over chicken mixture. Bake 20 minutes, or until hot.