Step 1

Preheat the oven to 350°F. In a small saucepan, melt 1/4 cup of the butter, then add the flour, stirring until blended, to make a roux. Stir in the cream and cooking sherry (or water), and cook and stir until the liquid is thickened and bubbly. Continue cooking and stirring for another two minutes. Blend in the canned soup until smooth, then remove the pan from the heat and set it aside. Editor's Tip: The bechamel-style cream sauce with sherry or water should be thick enough to stick to the back of the spoon when it's ready for the soup to be added.

Step 2

Place the chopped broccoli in an ungreased 13x9-inch baking dish. Cover the broccoli with cooked rice, then add half the sauce. Place the cubed chicken on top. Stir the shredded cheese into the remaining sauce, then pour the mixture over the chicken.

Step 3

Melt the remaining butter and mix in the bread crumbs, then sprinkle the buttered bread crumbs over the casserole. Bake the dish, uncovered, for 35 to 45 minutes or until heated through. If desired, sprinkle the top with parsley before serving.