Preparation

• Preheat the oven to 350°F. Cut chicken into bite-sized pieces and season with salt, pepper, and Italian seasoning.
• Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown, about 5 minutes. Remove and set aside.
• Add the chicken broth, olive oil, and rice to the pot. Bring to a boil, then reduce heat to a simmer. Cover tightly and cook for 6 minutes.
• Add the broccoli and replace the cover. Cook for 9 more minutes, or until no liquid remains in the pot and the rice is cooked through.
• Keep it covered and remove from heat. Let the rice stand for 10 minutes, do not stir.
• Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese. Stir to combine.
• Transfer to a lightly greased 9x13-inch casserole dish and top with remaining cheese. Cover and bake for 15 minutes.
• Combine the melted butter and crushed crackers. Sprinkle over the casserole and bake uncovered for 10 more minutes.
• Serve!