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yes, it's a basic recipe

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Spread the shredded chicken in an oven-safe dish. For 8 servings, you can use a 13 in by 9 in casserole.
Sprinkle with the minced garlic and the spices. Adjust the amount of red pepper flakes to your liking. The amount given leads to a mildly spicy dish.
In a bowl, mix together the cream cheese and the chicken stock.
Pour the mix over the chicken.
Layer with the broccoli, broken down to bite-sized florets. I like the broccoli to have a bit of crunch still. If you prefer soft broccoli, steam the broccoli before adding it. For example, microwave it in a microwave-save dish with a bit of water for 2 to 3 minutes. Then add the drained broccoli.
Top with the cheese.
Bake until the mozzarella has melted and browned, about 20 minutes.
Serve drizzled with some of the sauce and garnished with freshly chopped parsley.

# Meal Prep Tip
You can store the dish in an airtight container for 3 days in the fridge or up to 3 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.

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