Place the chicken if using raw chicken breast fillets into a saucepan with chicken stock, bring slowly to boil, simmer for approx 20 minutes.

Remove cooked chicken breasts from cooking liquid; add water to cooking liquid to make up to 600ml again.

Add cream, bring to boil and whisk in the roux to form a think sauce. Cook for 2-3 minutes over medium heat.

Chop the cooked chicken into chunks or strips.

Cook the broccoli in water until tender, drain. Stir in the diced chicken and broccoli into the sauce, season to taste.

Pour the mixture into an ovenproof dish.

Melt butter and add breadcrumb and cheese, spread over chicken and sauce and cook in the oven for 180oC/350oF/Gas Mark 4 for 20 minutes until bubbling. Serve with jacket potatoes.