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5 tablespoons unsalted butter, plus more for the dish 

Kosher salt

1 large head broccoli, cut into 1- to 2-inch florets, tender stems peeled and cut into 1/2-inch slices (about 5 cups)

1 tablespoon chopped fresh sage

5 tablespoons all-purpose flour

3 tablespoons dry sherry (or chicken broth)

1 cup low-sodium chicken broth

1 cup milk

1 cup heavy cream

Pinch of freshly grated nutmeg

Freshly ground pepper

1 bunch scallions, chopped (about 1 cup)

1 1/2 cups shredded gruyere cheese (about 6 ounces)

1 cooked 3 1/2-pound chicken, meat removed and cut into chunks, skin and bones discarded (3 to 3 1/2 cups meat)

1/2 cup sliced or slivered almonds, toasted

1/2 cup grated parmesan cheese

1/4 cup breadcrumbs