1. In a small
saucepan, melt 1/4 cup butter. Add flour, stirring until
blended. Stir in the cream and cooking sherry or water; cook
and stir until thickened and bubbly. Cook and stir 2 more
minutes. Blend in soup until smooth; remove from the heat
and set aside.
2. Place broccoli in an ungreased 13-in. x 9-in. baking
dish. Cover with "cooked" rice and then half of the sauce.
Top with the shredded cooked chicken. Pour remaining sauce
over the chicken.
3. Melt the remaining butter and toss with bread crumbs.
Sprinkle over the casserole.
shredded cheddar cheese over bread crumbs.
Bake, uncovered, at
350° for 35-45 minutes or until heated through.