1-Prep the Chicken: Cut 2 boneless skinless chicken breasts into bite-sized pieces. Season with salt, pepper, and 1 teaspoon Italian seasoning. Melt 2 tablespoons butter in a large pot over medium heat. Cook chicken until golden, then set aside.

2-Cook the Rice and Broccoli: Add 2 cups chicken broth, 1 tablespoon olive oil, and 1 cup uncooked white long grain rice to the pot. Bring to a boil, reduce to simmer, cover, and cook for 6 minutes. Add 2 cups fresh or frozen broccoli florets, cover, and cook another 9 minutes until liquid absorbs and rice is tender. Let stand covered off heat for 10 minutes.

3-Mix the Filling: Stir in cooked chicken, 1 can condensed cream of chicken soup, 1/2 cup milk, 1/2 cup sour cream or mayonnaise, optional 1/2 teaspoon dried thyme and 1/2 teaspoon garlic powder, and half of the 1 1/2 cups shredded cheddar cheese.

4-Assemble and Bake: Transfer to a greased 9×13-inch casserole dish. Top with remaining cheese, cover, and bake 15 minutes.

5-Add Topping and Finish: Mix 3 tablespoons melted butter with 1 cup crushed crackers; sprinkle over top. Bake uncovered 10 more minutes until golden. Serve warm.