Step 1

Preparation: Start by preheating your oven to 350 degrees Fahrenheit. While the oven is heating up, cut your chicken into bite-sized pieces and season them with Italian seasoning, salt, and pepper to your liking.

Step 2

Cooking the Chicken: Melt two tablespoons of butter in a large pot over medium heat. Once the butter is melted, add the seasoned chicken pieces and cook them until they turn golden brown on all sides. This should take about 5 minutes. Once done, remove the chicken pieces and set them aside.

Step 3

Cooking the Rice: In the same pot, add the chicken broth, olive oil, and uncooked white long-grain rice. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot tightly and let it cook for 6 minutes.

Step 4

Adding the Broccoli: After 6 minutes, add the fresh broccoli florets to the pot. Replace the cover and let it cook for an additional 9 minutes. Remember not to stir the mixture during this time.

Step 5

Combining the Ingredients: After the rice and broccoli have cooked, turn off the heat but leave the cover on. Let the rice stand for 10 minutes without stirring. After 10 minutes, add the cooked chicken, condensed cream of chicken soup, milk, sour cream, and half of the shredded cheddar cheese to the pot. Stir everything together until well combined.

Step 6

Baking the Casserole: Transfer the mixture to a lightly greased 9 x 13 casserole dish and top it with the remaining cheese. Cover the dish and bake it in the preheated oven for 15 minutes. While it’s baking, melt two tablespoons of butter and mix it with crushed Ritz crackers to create the casserole topping.

Step 7

Add the Topping: After 15 minutes, remove the cover from the casserole dish, add the cracker topping, and bake for an additional 10 minutes uncovered. Let the casserole sit for 5 minutes before serving.