Chicken and Broccoli Casserole

• 6 cups bite-size broccoli florets and stems, peeled and cut into small pieces
• 1-1/2 cups (6 oz) hot cooked boneless, skinless chicken breasts, cut into bite-size chunks
• 1/4 cup diced, drained jarred roasted red pepper, patted dry
• 5 tablespoons butter, divided into 3 tablespoons and 2 tablespoons
• 3 tablespoons all-purpose flour
• 1-1/2 cups 2% reduced-fat milk
• 1 cup reduced-sodium chicken broth
• A pinch ground nutmeg
• 1/2 teaspoon coarse salt
• 1/8 teaspoon coarsely-ground black pepper
• 1 cup (4 oz) shredded sharp cheddar cheese
• 1 cup fresh breadcrumbs

Directions:

1. Preheat oven to 425F.
2. Oil 10-inch round shallow baking dish.
3. Steam or boil broccoli for 3 minutes, or until crisp tender.
4. Arrange in dish and top with chicken and red pepper.
5. In medium saucepan, melt 3 tablespoons butter. Add flour and cook 1 minute, whisking constantly. Add milk and broth, whisking constantly until mixture comes to a boil. Reduce heat and cook 2 minutes. Stir in nutmeg, salt, pepper, and cheese. Pour over chicken.
6. In a small skillet, melt remaining 2 tablespoons butter; add breadcrumbs. Sprinkle over chicken mixture. Bake 20 minutes or until hot.