Preheat the oven to 350 degrees F.

In a lightly greased 7x11 baking dish spread the shredded chicken evenly across the bottom and place the broccoli on top. Add salt and pepper to taste, set aside.

Heat a deep skillet to medium heat and add the chicken broth, and cubed cream cheese, stir until the cream cheese has dissolved. Add the heavy cream and 1 cup of the cheddar. Bring mixture to a slight simmer and allow it to cook 4-5 minutes until it has begun to thicken.

OPTIONAL, but recommended: If you want to thicken the sauce even more (like a cream of soup consistency) you can combine 1 tablespoon corn starch and 1 tablespoon cold water OR 1 teaspoon xanthan gum + 1 tablespoon cold water and slowly pour it into the cheese sauce as you stir. The sauce will thicken almost immediately.

Pour the cheese sauce over the chicken and broccoli. Top with the buffalo sauce and remaining shredded cheese.

Bake 25-30 minutes until the broccoli is tender and the cheese has begun to brown.