Chicken & Broccoli Casserole

4 cups cubed cooked chicken or turkey
1 (4 oz.) can mushrooms, drained (may use fresh mushrooms)
1 (5 oz.) can water chestnuts, drained and cut into slivers
1 (12 oz.) pkg. frozen chopped broccoli
1 medium onion, minced, about 1/2 cup
Sauce (see below)
Paprika

Sauce:
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup chicken broth
1/2 cup evaporated milk
2 Tbsp cooking sherry

Spread half the chicken in the slow cooker/Crock Pot. Top with mushrooms,
water chestnuts, onion and broccoli. Arrange remaining chicken on top.
Cover with sauce. Sprinkle with paprika. Cover and cook on low for 4-6
hours or high for 2 hours.
Sauce Directions: Melt butter in medium saucepan over low heat. Blend in
flour, salt, and pepper. Cook over low heat, stirring until mixture is
smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to
boiling, stirring constantly. Boil and stir 1 minute. Remove from heat;
stir in wine. Makes about 2 cups.

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