-
Preheat the oven to 350 degrees.
-
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 7 minutes.
-
Add the broccoli (if using fresh) and replace the cover. Cook for 8 more minutes. Refrain from stirring.
-
Turn off the heat and remove the cover. Let the rice stand for 10 minutes, do not stir. Any rice on the bottom of the pot will release.
-
Add the cooked chicken, soup, milk, sour cream, optional seasonings, and half of the cheddar cheese.
-
Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.
-
Cover and bake for 15 minutes.