Preheat and prep: Heat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or butter.

Blanch the broccoli: Bring a large pot of salted water to a boil. Add broccoli and cook 2 to 3 minutes until bright green and crisp-tender. Drain well and pat dry. If using frozen broccoli, thaw and squeeze out excess moisture.

Prepare the chicken: Shred or cube your cooked chicken. If starting from raw, season chicken breasts with salt and pepper, pan-sear until cooked through, then chop. Rotisserie chicken is the fastest option.

Make the sauce: In a saucepan over medium heat, whisk together cream cheese, heavy cream, and chicken broth until smooth and slightly thickened, 3 to 5 minutes. Stir in garlic, onion powder, Dijon, smoked paprika, and a pinch of salt and pepper. Remove from heat and fold in half of the shredded cheese and all the Parmesan until melted.

Combine in the dish: Add chicken and broccoli to the baking dish. Pour the warm cheese sauce over the top and toss gently to coat everything evenly.

Add the topping: Sprinkle the remaining shredded cheese over the casserole. For crunch, mix crushed pork rinds or almond flour with a drizzle of olive oil and a pinch of salt, then scatter over the cheese.

Bake: Place the dish on the center rack and bake 18 to 25 minutes, until the cheese is melted and the edges are bubbling. If you want extra color, broil for 1 to 2 minutes at the end. Watch closely to prevent burning.

Rest and serve: Let the bake sit 5 to 10 minutes so the sauce sets. Garnish with chopped parsley or chives if you like. Serve warm.