3 pkgs. frozen broccoli
5 lg. chicken breasts
2 c. Parmesan cheese
1 lg. can mushrooms
6 tbsp. butter
3 1/2 c. chicken stock

Cook broccoli in salted water until tender. Drain and when cold cut into lengthwise uniform strips. Cook chicken with a little celery, onion, salt and pepper; save liquid for sauce. When chicken is cold, slice into long slices.

Melt 1/2 cup butter in pan, stir in 3/4 cup flour and add 4 1/2 cups liquid (1 cup milk or cream and the rest of chicken stock). Cook until simmering; add 1 3/4 teaspoon salt; cook and stir for 5 minutes.

Arrange broccoli in a buttered 9 x 13 inch pan, pour over 1/3 sauce, sprinkle with some of Parmesan cheese, then cover with mushrooms. Arrange chicken over this and cover with rest of sauce and Parmesan cheese. Top with bread crumbs. Bake in moderate oven.