Chicken and Broccoli Casserole

We think this is really yummy ... and the left- overs are great for lunch! 1 pound chicken breast, diced 4 Tablespoons butter 2 Tablespoons All Purpose Flour 1/4 teaspoon Marjoram 1/2 teaspoon Garlic Granules 1/4 teaspoon Black Pepper 1/4 teaspoon Smoked Sea Salt 2 dashes Chicken Seasoning 1/2 cup Chicken Broth, divided 1/2 cup Almond Milk 1/4 cup Half & Half 1/4 cup Italian Cheese Blend 1/4 cup Parmesan cheese 1 cup Broccoli flowers (fresh or frozen) 1 1/2 cups cooked Pasta (penne or fusilli work well) Cook pasta according to package directions and drain. (I do this while cooking the chicken) Melt butter in a large saucepan. Add all the seasonings and diced chicken and sauté until the chicken is fully cooked. Add 1/4 cup chicken broth and the almond milk to the chicken and herbs. Bring to a boil, then reduce heat and simmer for 5-10 minutes. In a small, lidded container, shake the flour with about the remaining chicken broth. Stir into chicken mixture and simmer until the sauce starts to thicken. Add the broccoli flowers and simmer for about 10 minutes. Add the cheeses and stir until the cheese is melted and the sauce is uniform. Add the pasta to the mixture and stir until coated with the sauce.