2 heads broccoli
4 boneless, skinless chicken breasts
1 tablespoon olive oil
3 tablespoons butter
3 tablespoons flour
¾ cup chicken stock
½ cup milk
1/3 cup sherry
1 cup sharp Cheddar, shredded
1 8 ounce can water chestnuts, sliced
Kosher salt and black pepper to taste
1 sleeve butter crackers, crushed
3 tablespoons of melted butter
Preheat oven to 350F. Steam broccoli for five minutes in lightly salted water. Remove from the pan and drain. Set aside. In a medium sized frying pan, saute the chicken in olive oil about 5 minutes per side. Remove from pan and set aside.
In the same saucepan, melt butter over medium heat. Whisk in the flour and cook for about 2 minutes. Gradually whisk in the chicken broth, milk and sherry wine. Bring mixture to a boil, and reduce to a bare simmer. Add about ¾ cups of the cheese and stir well. Add broccoli and water chestnuts. Taste and season with kosher salt and black pepper. Turn off the heat.
Mix the crushed butter crackers with the melted butter in a small mixing bowl.
If you wish, you can chop or slice the chicken or use it whole. Arrange chicken in a 9x13 baking dish. Pour sauce with broccoli over the chicken, and sprinkle with the remaining cheese. Top with the crushed crackers. Cover baking dish with foil, making several slits in the foil so that steam can escape.
Bake casserole for 35 minutes. Remove foil, and bake an additional ten minutes, until golden brown and bubbly.