There is a good reason why this dish became a cliché in the 1960s and 1970s – everyone served it because it was really, really good … even if the original version did call for Velveeta.

• 3 chicken breasts, cooked and chopped
• 2 heads fresh broccoli
• 2 cups chicken broth
• 1 stick butter
• ½ cup flour
• 1 cup evaporated milk
• 1 ½ cups milk
• ¾ cups sharp cheddar and Colby cheeses, grated
• 1 can water chestnuts, drained and chopped
• 1 4-ounce can pimientos or roasted red peppers, drained and chopped
• 4 ounces mushrooms, sliced

Preheat oven to 325 degrees, and grease a 9 x 12 baking dish.

Cook broccoli in chicken broth; reserve broth and chop broccoli into chunks. Layer chicken and broccoli in baking dish. Sauté mushrooms in butter in saucepan; remove mushrooms and set aside. If necessary, add more butter (to equal weight of ½ cup flour) to saucepan, and make a roux. When the roux is thickened, add milks and cheese, and cook until cheese is melted.

Add water chestnuts, peppers and mushrooms to sauce; pour over chicken and broccoli. Top with breadcrumbs or panko if desired. Bake at 325 until sauce begins to bubble. Serve immediately.