1-First Step: Preheat oven to 350°F (175°C). Grease a 9×13-inch (23×33 cm) casserole dish. Season 1.5 lb bite-sized chicken breasts with 1 tsp salt, ½ tsp pepper, and 1 tsp Italian seasoning. For gluten-free, ensure seasonings are certified.

2-Second Step: In a large pot over medium heat, melt 2 tbsp (28 g) butter with 1 tbsp (15 mL) olive oil. Cook chicken until golden and mostly done, about 5-7 minutes. Remove and set aside. Use rotisserie chicken diced for quicker low-calorie prep.

3-Third Step: Add 3 cups (720 mL) chicken broth and 1½ cups (278 g) uncooked long-grain white rice to the pot. Bring to a boil, reduce to low, cover, and simmer 6 minutes. This builds the base for your creamy cheesy chicken broccoli rice casserole.

4-Fourth Step: Stir in 3 cups (≈300 g) broccoli florets, cover, and cook 9 more minutes until rice tenders and liquid absorbs. Add up to 5 extra minutes if needed. Remove from heat, cover, and stand 10 minutes undisturbed. Thaw and pat dry frozen broccoli first for vegan or kid friendly casserole to avoid sogginess.

5-Fifth Step: Stir in cooked chicken, 1 can (≈298 g) cream of chicken soup, ¾ cup (180 mL) milk, ½ cup (120 g) sour cream, 1½ cups (≈150 g) shredded cheddar, and optional ½ tsp garlic powder or thyme. Adjust salt/pepper. For healthy swaps, use low-fat dairy.

6-Sixth Step: Transfer to prepared dish. Sprinkle ½ cup (≈50 g) cheddar on top. Cover and bake 15 minutes at 350°F (175°C).

7-Seventh Step: Mix 4 tbsp (56 g) melted butter with 1 cup (≈60 70 g) crushed buttery crackers. Remove cover, add topping evenly, bake uncovered 10 minutes until golden and bubbly. Broil briefly for extra crisp if desired.

8-Final Step: Rest a few minutes, then serve warm. Internal temp should hit 165°F (74°C). Pair with a side salad for family dinner casserole balance.