Casserole Mixture:

1. Prepare: Preheat oven to 350° F or 177° C. Prepare a 9x13 baking sheet with spray. Set aside.
2. Saute: Season chicken with Italian seasoning and a pinch of salt and pepper. Cut chicken into bite-size pieces, about 1 inch. Set aside. In a medium to a large pot, melt 2 tablespoons of butter on medium heat. Add chicken to the pot, and cook until browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
3. Combine and Cook: Add the chicken broth, rice, olive oil, and a pinch of salt in the pot. Follow the instructions on your rice package. Allow the rice to cook covered for half the full amount of time required to cook the rice. At the halfway point, stir the rice once, and add broccoli florets (do not stir after adding the broccoli). Cook for the remaining time as indicated on the rice package.
4. Let Stand: Turn off the heat and leave the cover on to allow the rice and broccoli to stand for 10 more minutes.
5. Bake: To the same pot, add the sour cream, milk, and half of the shredded cheese. Mix everything until fully combined. Add the mixture to your 9x13 baking dish. Top with remaining shredded cheese. Cover with tin foil and bake for 15 minutes.

Topping:

1. Combine: While the casserole is baking, make the cracker topping. Melt 2 tablespoons of butter in a microwave-safe bowl. Allow cooling slightly, 1 minute. Crush crackers in a ziplock/sandwich bag and combine them with a bowl of melted butter.
2. Bake: Add the topping to the baked casserole. Bake uncovered for 10 more minutes.
3. Serve: Allow the casserole to sit for 2 minutes before serving. Enjoy!