This is my standard leftover-roast-chicken dish, and we love it. It's from the Better Homes and Gardens cookbook, 1950s version. For modern tastes, it's best not to precook the broccoli--I use a bag of still-frozen florets, or fresh broccoli when it's in season. I use much more Parmesan cheese, too, at least a half cup.

My favorite recipe! I make double the sauce and just cover the bottom of the dish with the sauce, then I add a layer of white rice and top again with sauce before finish with broccoli and chicken layers. Becomes a full meal in one dish!