Preheat your oven to 375°F (190°C).

In a skillet, heat the olive oil over medium-high heat. Add the cauliflower and broccoli florets, stirring occasionally for about 5-7 minutes until they begin to soften and turn vibrant in color.

In a large bowl, combine the shredded chicken, sautéed vegetables, garlic powder, onion powder, salt, pepper, chicken broth, and half of the cheese (about ½ cup). Stir until everything is well mixed and coated.

Spread the mixture evenly in a greased 9x13 baking dish. Smooth it out with a spatula, ensuring an even layer.

Dollop the sour cream over the top and gently spread it out. Sprinkle the remaining cheese over the casserole.

Place it in the preheated oven and bake for 25-30 minutes, or until the edges are bubbly and the cheese is melted and golden brown.

Once done, remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh green onions or parsley, if desired.