Preheat the oven to 350 degrees.

Blanch the broccoli in boiling water for 5 minutes, then drain completely.

In a well greased 9x9 baking dish, mix together the shredded chicken and broccoli.

Add the heavy whipping cream, broth, chili powder, cumin, garlic powder, salt, and pepper to a saucepan over medium heat on the stove. Simmer until the sauce has thickened.

Stir the shredded cheese into the sauce mixture and whisk until the cheese has melted.

Pour the cheese sauce over the chicken and broccoli in the casserole dish.

Add the Rotel to the casserole dish, then stir until everything is well combined.

Top the casserole with the Moon Cheese crumbs.

Place in the oven and bake for 30-35 minutes.

Garnish with fresh chopped green onions if desired.