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1
Preheat oven to 350 degrees F.
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2
Boil or steam broccoli for a few minutes until just tender; drain and set aside.
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3
Heat 2 tablespoons butter in a saucepan over medium heat until butter is melted.
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4
Stir in flour and cook, stirring constantly, until flour has turned a golden brown.
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5
Add milk and continue stirring until mixture comes to a boil and thickens.
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6
Add cream of celery soup and whisk until smooth, then whisk in sherry.
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7
Continue to cook, stirring occasionally, until mixture just starts to bubble; reduce heat to low.
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8
Stir in grated cheese a little at a time, allowing each addition to melt before adding more.
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9
Stir in nutmeg and remove from heat.
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10
Melt the remaining 2 tablespoons butter over medium heat in a small skillet.
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11
Add the breadcrumbs and stir until they have absorbed the butter evenly.
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12
Continue stirring for several minutes until the crumbs are golden brown.
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13
Remove from heat.
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14
Place the cooked broccoli in an even layer in a buttered 3-quart casserole dish.
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15
Arrange the chicken pieces over the broccoli.
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16
Pour the cheese sauce over the chicken and spread evenly with a spatula.
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17
Sprinkle the bread crumbs over the top of the cheese sauce.
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18
Bake for 35 to 45 minutes, or until hot and bubbly.
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19
Let sit about 10 minutes before serving.
