Step 1

Preheat the oven to 350 degrees.

Step 2

Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of salt and pepper.

Step 3

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes. Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Step 4

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Step 5

Cover tightly and cook for 7 minutes.

Step 6

Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.

Step 7

Turn off the heat and remove the cover. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.

Step 8

Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.

Step 9

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Step 10

Cover and bake for 15 minutes.

Step 11

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Step 12

Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

Step 13

Let the casserole sit for 5 minutes prior to serving.