| 1. |
Spray 9" square baking pan with oil spray. |
| 2. |
Steam broccoli spears until tender crisp. Plunge into ice water to stop cooking. Blot dry and arrange in baking pan. |
| 3. |
Spread chicken over broccoli in baking pan. |
| 4. |
Heat margarine in non-stick skillet over medium heat. Cook mushrooms covered for 7-9 minutes. Increase heat, uncover and cook for 1-2 minutes to evaporate liquid. |
| 5. |
Preheat oven to 375 °F (190 °C). |
| 6. |
Pour broth and milk in to medium sauce pan. Wisk in flour. Bring to boil over medium-high heat. Cook until thickened, 3-4 minutes. Stir occasionally. |
| 7. |
Combine green onion, parmesan, nutmeg and mushrooms. Pour over chicken in baking pan. |
| 8. |
Combine bread crumbs, parsley and lemon peel. Spread over casserole. Bake in oven for 25 minutes. |
