Ingredients:
1 poundfrozen broccoli florets
3 tablespoonsextra-virgin olive oil
1 1/2 poundschicken tenders, cut crosswise into thirds
Kosher salt and freshly ground black pepper, to taste
1 large shallot, thinly sliced (about ⅔ cup)
12 ouncescremini mushrooms, quartered (about 4 cups)
2 garlic cloves, peeled and minced (about 2 teaspoons)
1/4 teaspoonred pepper flakes
3 tablespoonsall-purpose flour
3 cupswhole milk
1 tablespoonWorcestershire sauce
1/8 teaspoonfreshly grated nutmeg
6 ouncesmild cheddar cheese, shredded (2 cups)
3/4 cupsour cream
2 ouncespotato chips, like Ruffles
Directions:
Heat the oven to 400°F.
Microwave broccoli according to package instructions, then drain and transfer to a bowl. Meanwhile, heat 2 tablespoons olive oil in a large, high-sided, oven-safe skillet over medium heat.
Pat chicken dry and season with salt and pepper. Working in two batches, add chicken to skillet and cook, flipping once, until lightly browned and cooked through, 5 to 6 minutes. Add 1 to 2 tablespoons of water to deglaze the pan between batches, scraping up any browned bits, if needed. Transfer to the bowl with broccoli.
Add 1 tablespoon olive oil into the skillet. Add shallot and mushrooms. Cook over medium-high, stirring occasionally, until softened and browned, 8 to 10 minutes. Add garlic and pepper flakes; season with salt and pepper. Cook 30 seconds, then sprinkle flour over skillet; cook, whisking constantly, about 1 minute. Slowly whisk in milk, then Worcestershire sauce and nutmeg. Bring to a simmer and cook, whisking occasionally, until sauce thickens to a gravy-like consistency, 2 to 3 minutes.
Remove from heat and stir in cheddar and sour cream; season to taste with salt and pepper. Add reserved chicken and broccoli and toss to thoroughly combine. Crush potato chips over the top.
Transfer to the oven and bake until golden brown on top and bubbling around the edges, 20 to 25 minutes. Let cool at least 20 minutes before serving.