Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary.

In a small bowl, whisk together cream of chicken concentrate and ¼ cup warm water (½ cup for 4 servings). 

In oven-ready tray, toss broccoli with a drizzle of oil, salt, and pepper. (For 4, divide broccoli between two trays, using a drizzle of oil for each tray.)

Pat chicken* dry with paper towels. Season all over with garlic powder, salt, and pepper.

Arrange chicken on top of broccoli. Pour cream of chicken mixture over chicken and broccoli. Sprinkle chicken with Monterey Jack and panko, pressing to adhere. Top with a drizzle of oil. (For 4 servings, divide ingredients evenly between two trays, using a drizzle of oil for each tray.)

Roast on top rack (be sure your oven has preheated!) until broccoli is tender and chicken is cooked through, 20-25 minutes. (For 4, roast two trays side by side on top rack.)

When chicken and broccoli are almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4 servings); halve ciabatta on a diagonal.

Divide chicken and broccoli between plates. Drizzle chicken with as much hot honey as you like. Serve with ciabatta toast on the side.