Chicken Casserole and Broccoli Rice Cheese

Two tablespoons of melted butter
Making broccoli rice cheese and chicken casserole:
Turn the oven 350 degrees preheat.
Cut chicken into bite-sized bits and season with Italian seasoning and preferred salt and pepper level.
In a big saucepan set over medium heat, melt butter. Add the chicken; cook, around five minutes, until golden brown on both sides. Remove and arrange aside. Note: Using a cooked rotisserie chicken eliminates this stage.
To a saucepan, add the chicken broth, olive oil, and rice; bring to a boil; then, lower heat to a simmer.

Cook for seven minutes, carefully covered.
Replace the lid after adding the broccoli—if fresh. Simmer for eight more minutes. Hold back on stirring.
Turn off the heat then take off the lid. Give the rice ten minutes; do not stir. Every grain of rice on the pot’s bottom will escape.
Combine the cooked chicken, soup, milk, sour cream, optional spices, half of the cheddar cheese.
Top a lightly oiled 9 x 13 casserole dish with remaining cheese.
Cover then bake for fifteen minutes.