Preheat your oven to 375°F (190°C) so it’s fully heated before the casserole goes in. Lightly grease a medium baking dish with a little butter or cooking oil. This helps prevent the casserole from sticking and makes serving much easier later.

Bring a pot of water to a gentle boil and add the broccoli florets. Let them cook for 2–3 minutes, just until they turn bright green and slightly tender. The broccoli should still have a little firmness since it will continue cooking in the oven. Drain the broccoli well and set it aside.

If you’re using raw chicken, heat a skillet over medium heat and add a small amount of oil. Add the diced or sliced chicken and cook for about 5–7 minutes, stirring occasionally, until the chicken is fully cooked and lightly golden. Season with a little salt and pepper while it cooks. Once done, remove the chicken from the heat.

In a saucepan over medium-low heat, combine the heavy cream and cream cheese. Stir slowly as the cream cheese melts into the cream. Continue stirring until the mixture becomes smooth and creamy. Add minced garlic, onion powder, paprika, salt, and pepper, and mix well so the sauce becomes rich and flavorful.

Place the cooked chicken and the drained broccoli into the prepared baking dish. Spread them out evenly so every bite will contain both chicken and broccoli.

Pour the warm creamy sauce evenly over the chicken and broccoli mixture. Use a spoon or spatula to gently stir everything together so the sauce coats the ingredients evenly.

Sprinkle the shredded cheese evenly across the top of the casserole. Make sure the cheese covers most of the surface so it melts into a delicious golden layer while baking.

Place the baking dish into the oven and bake for 20–25 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Remove the casserole from the oven and let it rest for about 5 minutes before serving so the sauce thickens slightly and the flavors settle.