Chicken and Broccoli Casserole

4 cup 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 med. onion, minced, about 1/2 cup
Sauce (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 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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