Preheat oven to 375°F. Grease or butter the inside of a medium size casserole dish.
Fill a medium size saucepan about halfway with water and bring to a boil over high heat.
Add the broccoli florets and boil until bright green and crisp tender, about 3 minutes.
Drain and add the broccoli to the casserole dish.
Melt one tablespoon of the butter in a large skillet over medium-high heat.
Season the cubed chicken with salt and pepper and add to the hot skillet.
Cook, stirring often, until the chicken is no longer pink in the center, about 5-7 minutes.
Add the chicken to the casserole dish with the broccoli and toss to combine.
Return the skillet to medium heat and add another tablespoon of butter.
Once melted, add the garlic and shallots and cook until slightly softened and fragrant, about 1-2 minutes.
Add the heavy whipping cream, chicken bone broth, and cream cheese. Cook, breaking up the cream cheese, until melted and smooth, about 3-5 minutes.
Pour the cheese mixture evenly over the broccoli and chicken in the casserole dish.
Top evenly with the cheddar cheese.
Mix the almond flour and 1 tablespoon of melted butter in a small bowl until it resembles crumbs.
Evenly spread the almond flour crumbs over the top of the casserole.
Bake, uncovered, for 20-25 minutes or until everything is heated through and the almond flour crumbs are lightly browned.