Total Time: 1hrPrep: 20 minCook: 40 minYield: 6Level: easy
Preheat oven to 350°F.
In a medium pot reduce the chicken stock and coconut cream to about 1 cup over medium-high heat; 20 minutes.
Shred rostisserie chicken (you will need 1 chicken for this recipe) and place in a 3 quart casserole dish with the broccoli and chopped red peppers.
Add parsley, tarragon, cooking sherry and black pepper and half of the cheese to the cream mixture. Pour this over the chicken and vegetables in the casserole dish. Top with remaining Parmesan cheese and bake for 30 minutes covered with foil. Remove the foil and bake an additional 10 minutes until golden on top.