Broccoli Rice Cheese and Chicken

2 Tablespoons butter
2 boneless skinless chicken breasts, or 2 cups diced rotisserie chicken
1 teaspoon Italian seasoning
Salt/Pepper, to taste
2 1/2 cups chicken broth
1 Tablespoon olive oil
1 1/4 cups white long grain rice, uncooked
2 cups fresh broccoli florets, uncooked
10.5 oz. condensed cream of chicken soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded cheddar cheese, separated
Optional Seasonings:
1 teaspoon dried thyme
1/2 teaspoon garlic powder
Casserole Topping:
1 cup Ritz crackers, crushed
2 Tablespoons melted butter

Preheat Oven: Preheat the oven to 350°F (175°C).

Prepare Chicken: Cut the chicken into bite-sized pieces and season with Italian seasoning, salt, and pepper. 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. (Skip this step if using rotisserie chicken.)

Cook Rice and Broccoli:

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

Cover tightly and cook for 7 minutes. Add the broccoli (if using fresh) and replace the cover.

Cook for an additional 8 minutes without stirring.

Let Rice Stand: Turn off the heat and remove the cover. Let the rice stand for 10 minutes without stirring.

Combine Ingredients: Add the cooked chicken, condensed cream of chicken soup, milk, sour cream, optional seasonings (if using), and half of the shredded cheddar cheese to the rice and broccoli.

Stir to combine.
Assemble Casserole: Transfer the mixture to a lightly greased 9×13-inch casserole dish.

Top with the remaining shredded cheddar cheese.

Prepare Topping: In a small bowl, combine crushed Ritz crackers with melted butter. Sprinkle evenly over the casserole.

Bake: Cover and bake for 15 minutes, or until the cheese is melted and bubbly.