1. Cook the broccoli, cut into flowerettes, in boiling water for about 3 minutes or steam the broccoli for about 3 minutes. Drain and set aside.

2. Preheat oven to 375. Butter ( 1 Tblsp) a 9x12 pan and set aside. Melt remaining 4 Tblsp butter in saucepan ovr medium heat. Add the flour and cook, stirring, for 1 minute. Gradually add the stock and milk and hot sauce, while whisking constantly. Cook until fairly thick (5-10 min). Add a little salt and pepper, sherry, nutmeg and half of the cheese; stir until cheese melts. Taste for salt and pepper. Remove cheese sauce from heat and let it cool for a few minutes.

3. Arrange broccoli in the prepared dish in a single layer; sprinkle with remaining cheese. Arrange chicken evenly over the top; sprinkle with the almonds.

4, In a large bowl, beat heavy cream util soft peaks; fold into the sauce. Pour sauce over the chicken. Bake on a baking sheet to catch any drips, until golden brown and bubbling, about 30 minutes.

5. Form the rice into timbales and serve alongside the chicken divan.

For rice: 1 cup of white rice to 2 cups chiken broth

. Rinse rice 5-6 times until water runs clear

. Soak for 30 minutes

. Saute in olive oil

. Once it boild, cook 10 minutes partially covered.

For brown rice, follow package directions for timing.