Wash and clean the vegetables.
Lightly grease the baking dish with baking spray.
Fill a pot with water, add a pinch of salt, and bring to a boil.
Add the broccoli, and cook until tender. Remove from the heat and rinse. Set it aside.
Melt butter in a saucepan.
Add sage and flour. Whisk for a few minutes and add sherry.
Add the chicken broth, milk, nutmeg, heavy cream, salt, and pepper.
Stir well until there are no lumps, and lower to a simmer.
Add the chopped scallions and the Gruyere cheese. Cook until melted.
Remove the sauce from the heat.
Combine the almonds, chicken, and broccoli in a mixing bowl. Then, add the sauce.
Mix well and transfer to the greased baking dish.
Combine butter, parmesan cheese, and breadcrumbs in another mixing bowl.
Mix well and pour over the ingredients in the baking dish.
Bake for half an hour at 400 degrees F.