1 pound fresh broccoli spears, trimmed and cooked to crisp tender
4 cups shredded cooked chicken
Heat the oven to 350 degrees.
In a 2-quart saucepan heat the whipping cream just to a boil. Remove from the heat; stir in 1 cup Cheddar cheese, Dijon mustard, Worcestershire sauce, black pepper, and cayenne pepper until cheese melts (1 to 2 minutes). Gradually stir in the sour cream until thoroughly mixed.
In greased 13 x9-inch casserole dish place the broccoli spears and top with the shredded chicken. Pour the sauce evenly over the chicken and broccoli.
Sprinkle with the remaining 1 cup Cheddar cheese on top of the sauce.
Cover the dish and bake for 25 to 30 minutes or until heated through.