Cook the chicken by sautéing in a tablespoon of oil until fully cooked.

Once cooked, coarsely chop the meat and set aside.

Cook the broccoli until tender-crisp.

Arrange the cooked broccoli in a lightly greased 9″ x 13″ x 2″ baking dish.

In a mixing bowl, combine the cream of chicken soup, sour cream, mayonnaise, dry sherry, paprika, mustard, and curry powder.

Thin the sauce with skim milk if necessary.

Spoon half of the sauce mixture over the broccoli in the baking dish.

Arrange the cooked chicken over the sauce.

Top the chicken with the remaining sauce.

Cover the baking dish and refrigerate for up to 24 hours.

When ready to bake, preheat the oven to 350°F (175°C).

Bake the casserole, uncovered, for 30 to 35 minutes or until thoroughly heated.

Sprinkle the grated Parmesan cheese over the top and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Serve hot.