2 bunches fresh broccoli or 2 (10 oz.) pkgs. frozen broccoli spears
1/4 c. butter
6 tbsp. flour
2 c. chicken broth
1/2 c. heavy cream
3 tbsp. sherry
1/2 tsp. salt
3 chicken breasts, cooked and thinly sliced
Shredded Parmesan cheese

Cook broccoli in boiling, salted water until tender. Drain. Place spears crosswise in 12 x 7 1/2 x 2 inch baking dish. Melt butter broth all at once and cook, stirring constantly, until mixture thickens. Stir in cream sherry, salt, and dash of pepper. Pour half the sauce, 1 2/3 cups, over the broccoli. Top with chicken slices. To remaining sauce, add 1/4 cup cheese. Pour over chicken and sprinkle with additional Parmesan cheese. Bake at 350 degrees for 20 minutes.