Start by preheating your oven to 350°F (175°C). While it's warming up, you can prep your other ingredients!

In a medium saucepan, bring 2½ cups of low-sodium chicken broth to a boil. Add 1¼ cups of uncooked white long grain rice, reduce to low heat, cover, and let it simmer for about 20 minutes, or until the rice is tender and has absorbed the liquid.

While the rice is cooking, you can cook the chicken. If you're using raw boneless skinless chicken breasts, season them with salt and pepper. In a skillet over medium heat, add 1 tablespoon of olive oil and cook the chicken for about 6-7 minutes on each side, or until cooked through. Remove from the heat, chop it into bite-sized pieces, and set aside. If you’re using rotisserie chicken, simply chop it and skip to the next step.

In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 2 to 3 cups of raw broccoli florets and sauté for about 3-4 minutes until they are bright green and just tender. Don’t overcook; you want them to retain some crunch.

In a large mixing bowl, whisk together ½ cup of whole milk, ½ cup of sour cream, 1 (10.5 oz) can of condensed cream of chicken soup, and ½ teaspoon of Dijon mustard until smooth. Then, fold in the cooked rice, chicken, sautéed broccoli, and 1 teaspoon of dried Italian herb blend. Mix it all together until everything is well coated.

Reserve 1 cup of shredded sharp cheddar cheese, then add the remaining cheese to the mixture. Stir it in until well incorporated.

Transfer the mixture into a greased 9x13 inch casserole dish. Make sure to spread it out evenly.

Sprinkle the reserved 1 cup of shredded sharp cheddar cheese over the top of the casserole. This will create a delicious cheesy crust.

Cover the casserole with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly and golden brown.

Let it cool for a few minutes. Serve warm and enjoy!