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1
Preheat the oven to 350 degrees F and place a rack in the top third of the oven.
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2
Grease a 9-by-13-inch baking dish with some olive oil and set aside.
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3
In a medium bowl add the breadcrumbs and the olive oil.
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4
Season with salt and pepper and set aside.
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5
Place the chicken in a large pot and cover with water.
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6
Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer.
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7
Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.
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8
Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish.
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9
Add the broccoli and sprinkle the Parmesan over the top.
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10
Melt the butter in a medium saucepan set over medium heat.
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11
Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes.
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12
Add the nutmeg, and cayenne.
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13
Slowly whisk in the milk, Cheddar, stock and wine.
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14
Bring to a boil, whisking often.
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15
Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.
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16
Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top.
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17
Cover the dish with foil and bake 15 minutes.
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18
Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.
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19
Cool for about 5 minutes and then serve.
