Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Tbs unsalted butter
• 3 Tbs all-purpose flour
• 2 cups chicken broth
• 1 shallot (or onion), minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbs fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup cracker crumbs (I like Ritz, but use your favorite)

DIRECTIONS:

1. Preheat oven to 325°. In a saucepan, melt butter over low heat and add the flour. Cook for about 3 minutes. Add the broth and shallot (or onion), and increase the heat to bring the mixture to a boil. 
2. Reduce to a simmer, stirring occasionally until the mixture thickens (about 10 minutes). Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
3. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli and pour on the remaining sauce. 
4. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown (about 1 minute).