I was feeling adventurous, so I made some modifications to this already wonderful recipe.
I did it as follows:
I used boneless chicken tenderloins, which I dredged in parmesan cheese and fried in olive oil/butter until brown and crusty.
Then, I sweated the celery, onion, and mushrooms (in that order to make sure the celery cooks through). Then I added some white wine to the pan and added the broccoli. I let that parcook the broccoli a bit.
For the dairy, I used 1/2 cup of mayo, 1/2 cup heavy cream, 2 cups shredded cheddar cheese, 1/2 cup sour cream, 3 tbsp Dijon mustard, and 1/4 cup of Marie's superchunk blue cheese dressing.
The first time I made this, I had some trouble getting the liquid to cover all of the veggies and chicken in the pan, so the second time, I poured the dairy mixture right in with the veggies as soon as they were done cooking. I tossed that around and then poured the whole thing over the chicken.
If you parcook the broccoli, you should be able to cook the dish uncovered, which gives it a little brown on the top. I personally enjoy that.
Thank you for the inspiration!