Chicken and broccoli bake with pangrattato topping

Ingredients

• 500 grams broccoli, cut into small florets
• 40 grams butter
• 2 tablespoons plain flour
• 2 cups (500ml) milk
• 1/2 cup (60g) coarsely grated cheddar
• 2 1/2 cups (400g) shredded barbecued chicken
• 4 slices (280g) sourdough bread
• 1 tablespoon extra virgin olive oil
• 1 clove garlic, crushed
• 1 tablespoon finely grated lemon rind
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves
• 1/2 cup (40g) finely grated parmesan
• Fresh flat-leaf parsley leaves, extra, to serve

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