Classic Chicken Divan

I've been making and serving Classic Chicken Divan for as long as I can remember. My family always asks for this dish when they think they've gone too long without it.

Though I've made other versions of this classic dish, I always come back to this one. That's partly due to the fact that the sauce is homemade - nothing out of a can here.
Give it a whirl! I'll just bet your family asks for it again.

Ingredients:
2 bunches fresh broccoli or 2 (10-oz.) pkgs. frozen broccoli
1/4 c. real butter
1/4 c. unbleached, all-purpose flour
2 c. homemade chicken bone stock (click here for recipe) or 1 (16-0z.) can organic chicken broth
1/2 c. heavy whipping cream (not whipped)
3 T. cooking sherry (make sure this is "cooking" sherry)
1/2 t. real sea salt or Redmond's Real Salt
dash freshly ground black pepper
1/4 c. freshly grated Parmesan cheese
3 boneless, skinless chicken breasts (cooked and meat sliced thin) or 1 whole chicken cooked, boned and meat sliced thin

Directions:
1. Preheat oven to 350 degrees.
2. Cook broccoli in boiling water; drain (cook just until crispy tender).
3. In a medium-sized saucepan, melt butter; blend in four.
4. Add chicken stock; cook and stir until thickened.
5. Stir in cream, sherry, salt and pepper.
6. Place broccoli crosswise in a 13x9x2-inch baking dish. Pour half the sauce over.
7. Top with chicken slices.
8. To the remaining sauce, add Parmesan cheese; pour over chicken; sprinkle with extra cheese.
9. Bake for 20-30 minutes or until bubbly. Place under broiler until sauce is golden.
Makes 6-8 servings.