Five stars although of course I tweak recipes. I steam my broccoli until bright green & still al dente', I season chicken and bake on low oven temp for about an hour, cool, then pull apart in chunks. To save time, I buy one of those pre-jarred alfredo or parm cheese sauces & add to it a sm can of evap milk, extra parm & tbsp of flour wisked together prior to adding to other store bought sauce. I never have sherry so I add a splash of Worcestershire with a bit of grated nutmeg. I always use extra parm in my sauce as well, but that's a personal pref. I also add some garlic (fresh or powder) as it kicks it up a notch. Great basic recipe you can play around with! Oh, make sure Broccoli isn't real wet when assembling or sauce will be runny. Thanks for the post. Update: I prefer doing this recipe making the sauce, it's somewhat better than using the jarred sauce. Am considering getting some sherry to see what the taste difference might be in the end results.
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