8 boned chicken breast halves, cooked and boned and coarsely chopped
1 1/2 lbs. broccoli, cooked and drained or 2 (10 oz.) pkgs. frozen broccoli spears, cooked and drained
1/4 c. butter
1/4 c. all-purpose flour
1/2 tsp. salt
1 1/2 c. chicken broth
2 tbsp. dry sherry
1/8 tsp. nutmeg
Paprika to taste
1/2 c. grated Parmesan cheese

Heat butter until melted. Stir in flour and salt. Cook over medium heat, stirring constantly until bubbly. Remove from heat; stir in broth. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir in sherry and nutmeg.

Arrange in lightly greased 9x13 baking dish. Spoon 1/2 sauce over broccoli. Arrange chicken over sauce. Top with remaining sauce. Cover; refrigerate overnight. Let stand at room temperature for 30 minutes before baking. Bake at 350 degrees for 25 minutes. Remove from oven; sprinkle with cheese and paprika. Bake 5 more minutes.