Add 2 Tblsp oil to skilled & heat up.

Let me state now that all measurements are approximate and ingredients can be changed according to your tastes. We like broc. more than carrots for example. I use the chop & drop method(chop carrots drop in heated skilled). I chop what takes the longest to cook first & so on. Adjust the heat to low to prevent burning.

Add chopped broccoli and onion. Season to taste. If the vegies are taking too long to cook, I add about a half cup water and cover the pan so steaming takes place. When vegetables are to desired doneness, remove from skilled with a slotted utensil allowing oil to drain back into pan. place vegetables in oven proof dish. I have a big family so I use a cake pan. if you added water to the skilled let it boil out.

Add the remaining 2 Tblsp oil to skilled and heat on high until hot. Add cubed chicken and cook until almost done. Remove from pan with slotted utensil and place on cooked vegetables. If there is water from chicken in pan, let it boil out.

Add cooked pasta to chicken & vegetables and mix.

Turn heat to low and add flour sprinkling over remaining oil, stirring until roux is of a soft paste like consistency. Cook for 2-3 minutes to get flour taste out. Turn heat on high and add milk. Remember, all measurements are approximate. Season to taste. Stir continuously. This is the sauce. I make it thin and it thickens in oven.

Cover pan. Place in preheated oven and bake for 25 min. Remove from oven, uncover, and lay cheese on top. Return to oven for 5-7 min. or until cheese melts.

Remove from oven and let stand 5-10 min. to cool.

This is my first added recipe. I think everything is included, but if anyone finds an error, please let me know.