• This is a recipe that allows you to combine all the ingredients for the casserole in one pot. Then, transfer to a casserole dish to bake. Refer to the rice package before you start. It will tell you how much liquid (we'll be using chicken broth) and how long it takes. The cooking time/liquid amounts below work perfectly for me.
• Preheat the oven to 350°F
• Slice the chicken into bite-sized pieces, and season it with Italian seasoning.
• In a large saucepan, heat butter over medium heat until it melts. Cook the chicken until it is golden brown, approximately 5 minutes. Set aside. Do not remove if you are using a cooked rotisserie bird.
• Add the chicken broth and olive oil to the pot. Rice should be added to the pot. Bring to a boil and then reduce heat to a simmer.
• Cover and Cook for 6 Minutes.
• Cover with the broccoli. Continue to cook for 9 minutes. Do not stir.
• Turn off the heat. Cover the pan. Allow the rice to stand for 10 minutes. Do not stir. The rice at the bottom of your pot will be released.
• Mix the soup, cooked chicken, milk, sourcream, seasonings and half of the cheddar cheese.
• Place in a 9 x 13 casserole dish. Top with the remaining cheese.
• Bake for 15 minutes.

Add the Topping

• Combine the butter with the crackers and melt it. To make the topping, combine the ingredients.
• Sprinkle the topping with crumbled cracker and bake for 10 more minutes.
• Allow the casserole to rest for five minutes before serving.