Note: 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 outlined here works perfectly.

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 the chicken 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. (If it's not cooked through yet, quickly replace lid and simmer 5 more minutes, or until cooked through.)

Keep it covered and remove from heat. 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. Stir to combine.

Transfer to a lightly greased 9 x 13-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 bake uncovered for 10 more minutes. Serve!