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Preheat the oven, darlin’, to 200C/390F for a regular oven or 180C/350F for a fan forced or convection oven.
Now, let’s give that chicken some love. Sprinkle it generously with salt, pepper, and thyme, and give it a good toss to make sure it’s coated all around.
Next, grab a baking dish and spread out the pasta in it. Sprinkle that flour all over the pasta, just like a dusting of magic.
Time to bring in the liquids. Pour in the milk and broth, and don’t forget to add the minced garlic and butter. Give it a good stir to make everything happy together.
Now, it’s time for the stars of the show. Spread that seasoned chicken right on top of the pasta, and then add those lovely broccoli florets.
To keep all the flavors locked in, cover the dish with foil and pop it in the oven. Let it bake for about 15 minutes (or 20 minutes if your milk and broth were on the chilly side).
Once the time is up, take off the foil and get ready for some action. Give it a good stir, really get in there. And now, it’s cheese time! Sprinkle most of that shredded cheese all over the dish, and give it another good stir. We want that cheese to blend and melt into deliciousness.
Put it back in the oven, sweetie. Bake it for another 15 to 20 minutes until the top turns a beautiful golden color, and the sauce gets all nice and thickened (if you need some troubleshooting tips, check out note 4).
Now, take a deep breath and let it stand for a few minutes. And then, my dear, it’s time to serve it up immediately! Enjoy every cheesy, saucy bite of this wonderful dish.
