1 to 1 1/2 pounds cooked chicken meat (from 1 rotisserie chicken), cut or torn into bite-size pieces
1 small head broccoli, cut into florets, steamed
Coarse salt and freshly ground black pepper
2 cups milk, preferably whole
1 sprig parsley
1 bay leaf
1 teaspoon whole peppercorns
2 tablespoons butter, plus extra for greasing the dish
2 tablespoons all-purpose flour
1 teaspoon Dijon mustard
Pinch cayenne pepper
Pinch freshly grated nutmeg
1/2 cup freshly grated Gruyere cheese
1/2 cup freshly grated Parmigiano-Reggiano
1/2 cup panko bread crumbs
Preheat oven to 400 degrees. Butter an 8- or 9-inch square baking dish. Spread the sliced chicken over the bottom of the dish. Top the chicken with broccoli and season with salt and pepper. Set aside.
Place the milk in a small saucepan with parsley, bay leaf and peppercorns. Bring to a boil over medium heat, then remove from the heat to steep. Strain the milk, but keep warm. Set aside.
In a medium, heavy-bottomed saucepan over medium-low heat, melt 2 tablespoons butter. Add the flour and cook, whisking for 2 to 3 minutes, until foaming. Remove the saucepan from the heat, allow it to cool for a minute, then whisk in the strained warm milk until no lumps remain.
Return the saucepan to the heat and bring to a boil. Reduce heat to simmer and cook until thick. Add mustard, cayenne and nutmeg and season with salt and pepper.
Meanwhile, combine the Gruyere and Parmigiano-Reggiano cheeses. Add half the cheese to the sauce, and stir until it is completely melted.
Pour sauce over the chicken and broccoli. Combine remaining 1/2 cup cheese with panko and spread over the sauce. Bake until the top is browned and the sauce is bubbly, about 25 minutes.
Serves 4-6, with each serving (based on four) with 473 calories, 49 grams protein, 17 grams carbohydrates, 1 gram fiber, 22 grams fat (12 grams saturated), 149 milligrams cholesterol, 505 milligrams sodium.
Adapted by Virginia Willis, Atlanta chef and cookbook author