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Chicken Popover Casserole

When you have cooked chicken on hand, this casserole is easy to put together but tastes like you spent a lot of time making it.

• 3 T. margarine
  
  
• 3 T. flour
  
  
• 2 cups skim milk
  
  
• 1/2 cup non fat sour cream
  
  
• 3/4 t. pepper
  
  
• 1/2 t. salt
  
  
• 2 cups cooked chopped chicken
  
  
• 2 cups chopped fresh broccoli stems
  
  
• 1 cup flour
  
  
• 1 cup milk
  
  
• 2 eggs
  
  

Melt margarine in skillet over medium-high heat, add flour and stir to form roux. Add milk and stir until roux is blended into milk well; add sour cream, pepper and salt. Heat until thick sauce forms. Stir sauce with chicken and broccoli and pour into greased 9 x 13 inch pan. Combine 1cup flour, 1 cup milk and eggs and pour over top of casserole, taking care to spread mixture evenly. Bake at 425 degrees for 30 minutes.

Total cost is $2.23 if using chicken leftover from baking whole chicken. If using chicken breast meat, price will be higher. Cost is calculated based on prices at a "bag your own" type grocery store in Southwest Washington.

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