Sous Vide Chicken, Broccoli, Cheddar, Casserole

I Sous Vide the chicken at 140° for 1.5 hours, chilled for fifteen minutes, seared in SS skillet and added it to sautéed broccoli and mushrooms. Combined the cheddar cream sauce and topped with grated cheddar and Parmesan Reggiano. Baked at 350° for 35 minutes and finished with the broiler. I know I made a mess out of that pan. It tastes quite amazing and is also Keto friendly. I made a similar version of this before with a rotisserie chicken that doesn’t hold a candle to this recipe.