Preheat the oven to 350F. Trim the leaves and coarse stems from the
broccoli. Cut the remaining stems and florets into bite-size pieces. Bring
about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add
the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain
thoroughly in a colander, then transfer to an ungreased 1 quart casserole
or an 8x8x2-inch baking dish.

Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the
onion and cook, uncovered, until soft, about 5 minutes. Blend in the
flour, salt and pepper, and the poultry seasoning if used, to make a smooth
paste. Gradually add the milk and cook over medium heat, stirring, until
thickened, about 5 minutes.

Add the chicken to the sauce, then pour the mixture over the broccoli.
Sprinkle the cheese over the top of the casserole. Bake, uncovered, for 15
minutes.

Makes 4 servings of 380 calories each.