Chunk-cut roasted chicken: mix in a large bowl with an almost-equal amount of crisp-steamed broccoli florets. Prepare your favorite recipe of béchamel sauce: add chicken stock and white wine in equal parts to thin it a bit. Add grated cheddar cheese, a dollop of sour cream and of mayonnaise, a squeeze of lemon juice, a sprinkling of curry powder and salt and pepper to taste. Mix the sauce into the chicken and broccoli: turn into a baking dish. Top with a mixture of fresh bread crumbs, grated Parmesan and melted butter. Bake for 35 minutes at 350°F until bubbly golden. Serve with egg noodles.