For the Broccoli Filling:
- 2 cups broccoli florets, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
For the Sauce:
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and black pepper, to taste
