Chicken and Broccoli Casserole

1 pound fresh broccoli florets
2-3 pounds of cubed chicken thighs
2 cups chicken stock
8 ounces shredded goat cheddar
4 ounces shredded Pecorino Romano
1/2 tablespoon black pepper

Preheat oven to 375° F.

Steam broccoli until tender.

Simmer the chicken in the stock on medium heat until cooked for 10-15 minutes.

Place the steamed broccoli and drained chicken in a casserole dish. Stir in the shredded goat cheese, pepper, and cream. Cover with the Pecorino Romano. Bake for 10-15 minutes until the cheese starts to brown.