Step 1

Preheat oven to 350˚F. Lightly grease a 9x13 baking dish with cooking spray; set aside.

Step 2

Heat olive oil in a large 12-inch skillet set over medium-high heat. Add mushrooms to the hot oil and cook for 2 minutes.

Step 3

Stir in broccoli and garlic; season with salt, pepper, basil, and oregano, and continue to cook for 3 more minutes, or until just beginning to soften.

Step 4

Shred or chop cooked chicken and arrange in baking dish.

Step 5

Remove mushroom and broccoli mixture from pan and layer over the chicken. Set aside.

Step 6

Set skillet back over medium-high heat. In a small mixing bowl combine 1 tablespoon chicken broth with 2 teaspoons cornstarch; whisk until pasty. Add 1 cup chicken broth to the hot skillet; to the skillet, whisk in the cornstarch paste, heavy cream, thyme, salt, pepper, half of shredded mozzarella, and parmesan cheese.

Step 7

Remove from heat and pour sauce over chicken mixture inside the baking dish; using a spoon, stir and mix until thoroughly combined. Sprinkle top with remaining mozzarella cheese.

Step 8

Cover baking dish with foil and bake for 15 minutes. Remove foil and continue to bake for 9 to 10 more minutes, or until cheese is melted and light golden brown on top.

Step 9

Remove from oven and let stand 5 minutes. Garnish with red pepper flakes, grated parmesan cheese, and parsley. Serve.