Add the broccoli with some water to a microwave safe bowl, cover and cook for 6 minutes, stirring half way through.

Remove the broccoli from the microwave, strain and set aside.

Heat the oil in a medium skillet over medium-high heat, add the cubed chicken breasts, sprinkle with salt, pepper, and seasonings.

Cook the chicken until golden brown, stirring often, about 5 minutes. Note: if you are using rotisserie chicken, you won’t need this step.

Remove the chicken from pan and set aside.

Add the onion to the skillet and cook until soft and translucent, about 2 minutes.

Add the rice and cook it until it has lightly browned, about 3 minutes.

And chicken broth to pan with the rice, stir to combine.

In a small bowl, whisk together the soup, sour cream, and mayonnaise.

Stir the soup mixture into pan with the rice and cook until the rice is tender, stirring occasionally, about 15-20 minutes or until the liquid is absorbed.

While the rice is cooking, preheat the oven to 375 degrees F.

Lightly spray a 13x9 baking dish with cooking spray.

When the rice mixture is done, transfer it to the prepared baking dish.

Add a layer of the cooked broccoli on top and then the cooked chicken.

Sprinkle the top with cheese.

Cover with foil and cook for 20 minutes.

While the casserole is cooking, mix the bread crumbs and butter.

Remove the baking dish from oven, remove the foil, and sprinkle the top with the bread crumb mixture.

Return the casserole dish to oven (uncovered) and continue cooking for 5-10 minutes or until the topping is golden brown.

Remove and allow it to rest for 5 minutes before serving.

Serve with a salad and bread if desired.

Store any leftovers in refrigerator in an airtight container.