Preheat the oven to 375 degrees Fahrenheit and lightly grease a casserole dish.

In a large skillet or cast-iron pan melt the butter over medium heat. Whisk in the xanthan gum and cook, continually stirring, until the butter turns light brown. Cook for about 2 minutes but be careful not to burn.

Whisk in the chicken broth and bring to a simmer. Stir in the onion powder, garlic powder, salt, and pepper. Cook until the mixture thickens, about 5 minutes. Remove from the heat and allow to cool slightly.

In a small bowl, combine the mayonnaise, sour cream. In another small bowl combine the ground pork rinds, parmesan cheese, and shredded cheddar.

In a large bowl combine the cubed chicken breast and drained broccoli.

Add the mayonnaise, sour cream, and chicken stock mixture to the chicken and broccoli. Stir well to combine.

Transfer to the casserole dish.

Sprinkle evenly over the top of the casserole.

Bake in the oven for 25-30 minutes until bubbly and golden brown.