• Note: This recipe is designed to allow you to prepare all of the casserole ingredients in one pot before transferring to a casserole dish for baking. Before you begin, refer to your rice package for the amount of liquid (we'll use chicken broth) and cooking time. I use white long grain rice and the cooking time/liquid amount below works perfectly.
• Preheat the oven to 350° F.
• Cut chicken into bite-sized pieces and season with Italian seasoning and desired amount of 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. Note: This step is not needed if using a cooked rotisserie chicken.
• 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 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. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)
• Turn off the heat and leave the cover on. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
• Add the cooked chicken, cream of chicken soup, milk, sour cream, optional seasonings, and half of the cheddar cheese to the pot of rice.
• Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
• Cover and bake for 15 minutes.

Add the Topping:

• Melt the butter and crush the crackers. Combine to form the topping for the casserole.
• Sprinkle the crumbled cracker topping over the casserole and bake uncovered for 10 additional minutes.
• Let stand for 5 minutes prior to serving.